I know this sounds redundant but... my italian meringue has air holes in it. I am making this cake:
http://www.marthastewartweddings.com/340950/scrumptious-s%E2%80%99mores-cake and chose to use italian meringue instead of swiss because it is more stable. However, I cannot get it smooth. I know its a textured look on the cake, but my meringue is full of air pockets, like this:
any ideas for how to fix it? I've never had merinue do this before, although admittedly, this is my first time making italian meringue. thanks
Throw it in the fridge to get it hard, and then use a hot spatula on it. Good luck!