Swiss meringue is made by whisking egg whites and sugar together over a double boiler until warm and the sugar dissolves, then whipping the warmed mixture to stiff, glossy peaks. Heating the whites before whipping is what distinguishes it from French meringue, where raw whites and sugar are whipped together directly, and from Italian meringue, where a hot sugar syrup is poured into whites that are already whipping. The gentle heating produces a denser, more stable meringue than the French method.
Because it holds its shape well, Swiss meringue is used for piped decorations, toppings on pies and tarts, and as the base for desserts like pavlova and baked Alaska. It's also the starting point for Swiss meringue buttercream.
Common flavor additions include vanilla, almond, lemon, cocoa powder, and ground nuts.