Swiss meringue is a type of meringue made by gently heating egg whites and sugar together over a double boiler. This process helps dissolve the sugar, creating a smooth and glossy mixture. Once the sugar is fully dissolved, the mixture is whipped until it forms stiff peaks. The result is a creamy and stable meringue that holds its shape well, making it perfect for frosting cakes or making delicate desserts. Unlike French meringue, which is made by simply whipping raw egg whites and sugar, Swiss meringue is more stable and less prone to collapsing. It can be used as a base for various confections, such as buttercream frosting or pavlova, and is loved for its silky texture and sweet flavor.