What is a characteristic feature of Swiss meringue?

Swiss meringue is specifically characterized by the method of preparation, which involves beating the egg whites and sugar together over a water bath. This gentle heating process helps to dissolve the sugar completely, resulting in a smooth and glossy texture. It also allows the egg whites to be warmed slightly, which can help to stabilize the proteins, contributing to a stronger structure compared to some other meringue types.

Beating the meringue over a water bath also helps to achieve a stable foam, making Swiss meringue ideal for various applications, such as frosting or filling. This technique sets Swiss meringue apart from other meringues, such as French meringue, where the egg whites are beaten raw, and Italian meringue, which involves pouring hot sugar syrup into whipped egg whites.

Other options present different ideas, like using cold egg whites or working without sugar, both of which are not characteristic of Swiss meringue. Furthermore, while meringues can generally vary in stability, Swiss meringue is known for being one of the more stable types.