Swiss meringue is a dense, smooth meringue made by heating and whipping egg whites and sugar over a bain-marie until the sugar dissolves. The heating gives it a stability close to Italian meringue and a firmer texture than French meringue. It is used for meringue decorations and buttercream.
Where It's Used
“Keep whisking the Swiss meringue over a bain-marie until the sugar has fully dissolved.”