Final answer:
Swiss meringue should be used immediately after mixing to maintain its stability and texture.
Step-by-step explanation:
Swiss meringue is a type of meringue prepared by heating egg whites and sugar over a double boiler and then whipping until stiff peaks form. Unlike some other types of meringue, Swiss meringue should be used relatively soon after preparation but doesn't necessarily require immediate use.
The most appropriate answer is:
a) Immediately
While Swiss meringue can sit for a short period after preparation, it's generally recommended to use it immediately or shortly thereafter. Using the Swiss meringue promptly helps maintain its stability, volume, and texture. Allowing it to sit for too long might result in the meringue losing some of its structure and becoming less stable, affecting its performance as a topping or in other dessert applications.
If there's a need to store Swiss meringue for a brief period before use, it's advisable to do so in an airtight container at room temperature for a short duration. However, to ensure optimal texture and performance, using Swiss meringue immediately after preparation is usually the best practice.