Swiss Meringue

Swiss meringue can be described as a mixture of French and Italian meringues. Because the egg whites are pasteurized by being heated to 140°F (60°C) with the sugar, this meringue can be eaten raw. It is quicker and easier to produce than its Italian counterpart, but it is not as stable and should be used fairly soon once it has been prepared. It is typically used in buttercream and fillings, but it can also be piped into cookies or made into other shapes, then baked or dried in the same way