A swiss meringue starts with the same proportion of whites to sugar as French meringue, but the preparation is a bit different and results in a firmer meringue that is useful for crisping to make layers, or piping on Baked Alaskas.
a drop or 2 of lemon juice(the acid helps stabilize the foam)
flavoring(vanilla, liqueur, etc)
Instructions
Put all ingredients in the bowl of a stand mixer (or just a big old bowl if you feel like doing it Old School).
Place the bowl over a pan of hot/simmering water on the stove. Stir whites and sugar together until about 100 degrees, F, or warm to the touch. The sugar should be more-or-less dissolved by now. Test it by rubbing a bit between your fingers. If it’s still very gritty, keep stirring over the hot water.
When the sugar is dissolved, put the bowl onto the stand mixer (or get out the whisk) and whip on high until cool and glossy. Mixture should hold stiff, glossy peaks.