Swiss Meringue

This type is used for piped meringue and can also be used for pavlova and dried-out meringues as well as buttercreams.

This method involves the cooking of the egg whites prior to full whisking of the meringue and is achieved by heating egg white and sugar together over a water bath. Mix the sugar and egg whites together in a freestanding electric mixer then place the mixer bowl over a saucepan of simmering water.

Heat and mix by hand until the meringue base reaches a temperature of 65 (149 F). Then remove the bowl from the pan and place it back on the mixer. Whisk the meringue on high speed until it becomes thick and glossy and has cooled to room temperature.