Italian meringue is the most stable of all the varieties (Italian, Swiss, and French). It is typically made with heated sugar syrup that is then gradually added to beaten egg whites with soft peaks, and the whole concoction is whipped until the firm, glossy peaks start to develop.

Due to its smooth texture and stability, Italian meringue is an ideal choice for mousses and cake frostings, but it can also be used as a topping for pies or to lighten sorbets and ice creams.