Final answer:
Swiss Meringue is made using granulated sugar, which is heated with egg whites to create a stable and glossy texture, preferred for its ability to dissolve well and form a strong meringue structure.
Step-by-step explanation:
The type of sugar traditionally used in making a Swiss Meringue is granulated sugar. The process of making Swiss Meringue involves combining egg whites and granulated sugar and then heating the mixture over a double boiler to partially dissolve the sugar before whisking it to form stiff peaks. This careful process results in a glossy, stable meringue that's ideal for an array of desserts.
Unlike other types of meringue, such as French or Italian, Swiss Meringue requires the sugar to be heated with the egg whites, which provides a smooth and silky texture that's less prone to weeping or cracking. Granulated sugar is preferred because it dissolves well under heat while forming a strong and dependable structure in the final meringue.