Final answer:
Italian meringue should be utilized immediately after mixing to maintain volume and stability, ensuring the texture is optimal for various desserts.
Step-by-step explanation:
Italian meringue should be used immediately after mixing. This type of meringue is known for being stable due to the cooked sugar syrup that is added to whipped egg whites, but it is still best used right away to keep its volume and ensure the best texture for your desserts. It's perfect for topping pies, making frosting for cakes, or incorporating into mousse and other desserts where a light, airy texture is desired. Delaying its use can result in a loss of volume and the meringue may become less stable and start to deflate.