Final answer:
For meringue that is to be torched, the ideal temperature of the product underneath should be at frozen or refrigerated temperature to help maintain its shape and texture.
Step-by-step explanation:
The temperature of the product that will receive a meringue that will be torched should generally be at frozen temperature or refrigerated temperature. This is because a cooler base will help the meringue to hold its shape when being torched and prevent the entire dessert from becoming too warm; warmth could cause melting or weeping. If the base is too warm, not only can this cause issues with the meringue, but it may also create unwanted melting or texture changes in the base layer.