Italian meringue is a stable, glossy meringue made by streaming hot sugar syrup (heated to 244°F/118°C, the firm ball stage) into whipping egg whites. The hot syrup partially cooks the egg whites, resulting in a meringue that is more stable, smoother, and safer to eat without additional baking compared to French or Swiss meringue. It is used in buttercreams, mousses, soufflés, and as a topping for pies and tarts.
In Dubai chocolate-inspired desserts, Italian meringue can be piped on top of pistachio-filled tarts or used as a layer in elaborate chocolate bars. Some creative chocolatiers incorporate a thin layer of torched Italian meringue between the chocolate shell and pistachio filling for a s'mores-meets-Dubai-chocolate effect. The technique is also essential for making pistachio marshmallow, another Dubai chocolate-adjacent creation that uses Italian meringue as its base.