Italian meringue is a type of meringue made by slowly pouring hot sugar syrup into whipped egg whites. This method creates a stable and glossy mixture, 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 gradually adding it to the whipped egg whites while continuing to beat. This technique results in a smooth texture and a sweet flavor, distinguishing it from other meringue types like French meringue and Swiss meringue.