One of several styles of meringues, a Swiss meringue is also known as a warm or cooked meringue. The sugar and egg whites are beaten over hot water to dissolve the sugar completely and to increase the height of the egg foam. It is a sturdy meringue that is commonly used in icings and decorations. Here, a dollop is placed atop each pot de creme, then lightly browned with a handheld culinary torch.
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