Italian meringue is the most stable type of meringue as the melted sugar cooks the eggs making for a soft, glossy finish that doesn’t need to be baked in the oven. It is most often used for piping on top of pastries and desserts such as baked Alaska because it holds its shape so well.
Italian meringue always works best with double the amount of sugar to egg white so if you require a larger amount just scale up the recipe accordingly.
When pouring the hot sugar into the egg whites, keep the stream of liquid as close to the side of the bowl as possible; this will stop it from it from splashing out of the bowl.
Be careful not to overheat the sugar; doing so will cause it to set as soon as it hits the egg whites and you will need to start again.
For an extra flavour dimension, substitute the water for rose water or orange blossom or add a dash of peppermint essence.