Italian Meringue is a type of meringue made by whipping egg whites while gradually adding a hot sugar syrup. This method creates a stable foam that holds its shape well, making it ideal for various desserts. It is often used as a topping for pies, cakes, and pastries, or as a base for buttercream frosting. The process involves heating sugar and water until it reaches the soft-ball stage, then pouring it into the whipped egg whites. This technique results in a glossy, smooth texture that is less prone to weeping compared to other meringue types, such as French Meringue.