Italian meringue is similar to Swiss meringue in that it is cooked, but instead of using the double boiler method this meringue uses a cooked sugar syrup to stabilize the egg whites. This light, glossy, marshmallowy meringue is our favorite meringue to use as a pie topping.

Stir in a small heavy saucepan until the sugar is dissolved, then bring to a boil over high heat:

In the meantime, beat in large bowl, or in a stand mixer with the whisk attachment, at medium-high speed until nearly stiff:

When the egg whites are nearly stiff, turn the mixer down to the lowest speed and continue to beat while the syrup cooks.

When the syrup has reached a boil, turn the heat down to medium-low, cover the pan, and simmer for 1 minute to allow the steam to wash down any crystals that may have formed on the sides of the pan. Uncover and brush the sides of the pan with a wet pastry brush. Cook the syrup until a thermometer reads 238° to 240°F, the soft-ball stage. Beating the whites at high speed, add the syrup in a slow, thin stream down the side of the bowl. Avoid pouring the hot syrup onto the spinning whisk. Continue to beat for 10 minutes, or until the bowl of the mixer is no longer warm. Use as directed in individual recipes.