Fluffier than its French counterpart and as stable as its Italian counterpart, Swiss meringue is a light and airy concoction consisting of egg whites and sugar. The ingredients are steadily whisked over a bain-marie until they cool and develop a thick and glossy meringue, which is then usually baked.

It is often used as a base for buttercream frostings, pavlova, meringue cookies, or any kind of meringue-topped pie.