Italian meringue

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Italian meringue

When I make an Italian meringue, p.e. to cover a cake or a pie, a certain amount of water leaks out after a couple of hours, making the cake or pie rather soggy. I think this is caused by the used egg whites.
How could I prevent this, what is it that I am doing wrong? I always heat the sugar syrup until 120 * C before adding it to the beaten egg whites, which I have beaten to a stiff peak stadium.

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