What result can occur if the sugar syrup for Italian Meringue is not cooked to the correct temperature?

Cooking the sugar syrup to the correct temperature is crucial in the process of making Italian Meringue because it influences the structure and stability of the meringue. If the sugar syrup is undercooked, it may result in a meringue that does not hold its shape because the sugar has not reached the necessary concentration to create a stable atmosphere for the whipped egg whites. This lack of stability means that the meringue can collapse or not maintain the desired peaks and structure when piped or baked.

Moreover, if the syrup is overcooked, it can lead to a much firmer meringue that may appear too dry or lead to other undesirable textures, but the direct relationship between undercooked syrup and the inability to hold shape makes this the most significant result of improper cooking.