Italian meringue

Italian meringue refers to a meringue made by pouring a hot sugar syrup, usually around 118 to 121 degrees, in a thin stream over whites as they whip. The syrup's heat partly cooks the whites, giving a dense, smooth and glossy mass that is stable and long lasting. It is used to lighten mousses, to build buttercreams and macarons, and to cover tarts and baked Alaska.