lovingspoonful, you are incorrect. No one should get their food safety requirements from Martha Stewart and Food Network... or CC. It is posted and easily found on the egg board site, the FDA, and the USDA site. When looking up food safety, be sure that it if from the official board, .gov, .edu, or USDA and FDA. These are your only true sources. The local HD's also use these sites as their standards. A quick call to your local HD will give that magic number.
Sleepy, I sent you some recipes I use.
On Warren Brown's IMBC (Italian meringue is what you get in IMBC before you add the butter, same with Swiss), I use his 245 degrees, but I do a few more things and the IM is beautiful befor the butter inclusion. I add one yolk, add 1/4 tsp cream of tartar for each white after it foams (before actually inhibits structure), add a squirt of corn syrup in humid weather, and I mix about 5 minutes after it becomes room temp. I then get an Italian meringue that is difficult to remove from the whisk attachment. This is some strong Italian Meringue and will hold up well.
For those of you using the Swiss method, it does not hurt to take it to 160. I do it all the time.
For these methods to be at their best, be sure to calibrate your thermometers at least once a month. A few degrees will greatly affect sugar work.