Final answer:
Granulated sugar is used to make Italian meringue. It is boiled to the soft-ball stage and then incorporated into beaten egg whites to create the meringue.
Step-by-step explanation:
The sugar used to make Italian meringue is a) Granulated sugar. Italian meringue is made by boiling a sugar syrup until it reaches the soft-ball stage, which is between 235°F and 240°F (113°C to 116°C), and then slowly pouring it into beaten egg whites while continuing to whip until the meringue is cool, glossy, and has stiff peaks. Granulated sugar is preferred for this process as it dissolves easily into the water to create the syrup and integrates well into the beaten egg whites.