I am doing a tart and want to make a meringue topping............

[oli]

what's the difference between making an meringue where it it cooked and then piped onto the tart and a meringue where the ingredients are just whipped up and then piped onto the tart?

What I want to do is a meringue topping where I can use a blowtorch to brown the meringue. Not having the extra step to cook the sugar is more preferable.

 

[marilynfl]

Here's a clear explanation for French, Swiss or Italian meringue. Unless you have health

issues with raw eggs, you'll be fine with plain old French meringue, especially if you plan to make, brown and eat the pie fairly quickly.

https://www.cooksillustrated.com/features/8186-whats-the-difference-between-french-swiss-and-italian-meringues