Swiss meringue, also called meringue cuite (French, "cooked meringue") is a meringue variant technique. It is made by whisking the egg whites over a bain-marie until they reach peaks, and then continuing to whisk them steadily until the meringue cools. This results in a dense and glossy meringue, which is suitable for baking.
Swiss meringue is often used for pavlova, or used to make Swiss meringue buttercream frosting. It can be used for lemon meringue pie and baked Alaska, but it is more traditional to use French meringue for those applications.