Swiss meringue

Swiss meringue refers to a meringue made by whisking egg whites and sugar together over a bain-marie to a moderate temperature, then whipping the mass off the heat until it cools. The initial warming dissolves the sugar and firms the structure, giving a dense, smooth and satiny meringue. Especially stiff, it suits piped decorations, small dried figures and the most stable buttercreams in professional pastry.