What is the name of the meringue made by whipping a boiling syrup into egg whites?

The meringue made by whipping a boiling syrup into egg whites is known as Italian meringue. This method involves cooking sugar with water to create a syrup that reaches a soft ball stage, which is then slowly poured into whipped egg whites while continuing to whisk. This process results in a stable meringue that holds its shape well and has a glossy finish. Italian meringue is often used in various pastry applications, including as a topping for pie, in mousses, and to make buttercream. Its stability is a key reason why it is favored in many professional baking contexts.

In contrast, Swiss meringue is made by gently heating egg whites and sugar together before whipping them to a stable peak. French meringue is prepared by simply whipping raw egg whites and sugar without any cooking involved, and Belgian meringue typically refers to a specific style that uses a drying technique. Understanding these nuances helps to grasp why Italian meringue is distinguished for its preparation method and resulting stability.