Have someone ever tried meringue pie, using italian or french meringue cream?

I'm searching for something that covers like shaving cream, but edible.
I have tried marshmallow fluff but is not for me, and whipped cream makes not great results.

I live in italy and here there are not cool whip or similar.

Thanks for the kindly reply

Meringue can be a bit tricky. Firstly, if it's been baked or cooked in any way, it doesn't work well at all. So, for those thinking those magnificent lemon meringue pies you see in stores will be wonderful, take it from me, they aren't.

However, using meringue powder, sugar, water, etc. in its "raw" form works great. The consistency can be adjusted to your preference with water, and I think it provides a great mix of coverage and stickiness. (It doesn't just fall off.). Just don't over-mix it, as it can become too stiff if you mix it too much.

I hope that helps.

If you look at my profile pics you will see many of them I did myself...

Actually, I use a secret ingredient... emulsifier!! And then, water and sugar at the same amount each... 10 minutes of whiping and it's done... it sticks perfectly!!! and it can be clean with warm water very easily...

Thanks for all yours reply.

However, yes, I meant "raw form - cream form" of the meringue, not cooked.

Also, the lemon filling can sometimes be dry and hard. Much better to make sure it's sloppy enough for fun.

I used one recently and the topping didn't really stick and the lemon jel was pretty thick as well! I believe I had to scoop the pie and filling and just dropped on my wife's head after MANY attempts to smear/ smash in her face

One important tip: make sure that only egg whites are in the bowl prior to whipping them. Any yolk at all ruins any meringue.

How much "emulsifier" in percent do you add to the water and sugar to create the perfect consistence?

Here in the market there is the soy lecithin as emulsifier.

I should clarify that I use meringue powder. I no longer go to all the effort of straining out egg whites, etc. I used to and it works fine. I just found that the meringue powder is much easier.

Thanks for sharing this! I'd love to try making some foam that remains nice and stable and doesn't collapse. Could you explain your recipe in a bit more detail - what do you mean a cup full of soda? Do you whip it by hand, or use a cream charger?