Swiss Meringue

Swiss meringue is made by heating egg whites and sugar over a bagno maria until the mixture reaches about 54°C (130°F) and the sugar granules are dissolved. At this point, the mixture is removed from the heat and beaten until cool. Its preliminary cooking makes it the most stable of the three meringues. Since, as in an Italian meringue, the eggs have been cooked to a safe temperature, the meringue requires no further cooking. Less airy and less fluffy than either French or Italian me