Italian meringue is made by adding really hot syrup, but the temperature is not hot enough to kill salmonella or some other bacteria completely. To resolve the issue, I have two choices for you to pick from: 1. Use pasteurized eggs: They are already heated enough to kill salmonella or other bacteria. You can find them at grocery stores (Many of the eggs in the states are pasteurized unless they are from the farms directly). But in case you cannot find them, I have a second option: 2. Use Swiss meringue instead of Italian meringue and heat it to 160 F | 71 C, which is the temperature to kill salmonella. Compared to Italian meringue, Swiss meringue has less volume and is slightly heavier. (The mousse gets slightly heavier, although the difference is minor.) You can use the same amount of egg white and sugar from this recipe without the water. To learn more about how to make Swiss meringue, check out my Swiss meringue buttercream recipe.