Swiss meringue
Swiss meringue sits between the two: whites and sugar are combined and warmed over a bain-marie, stirred, to around 55–60 °C until the sugar has fully dissolved, then whipped until cool.
The warming does two things: it dissolves the sugar, so the mass comes out smooth rather than gritty, and it makes the white safer. Neither a syrup thermometer nor a separate pan is needed, as they are for the Italian method.
In density it is close to Italian meringue but slightly less stable. It is valued for its smooth, dense, faintly glossy texture: the base for Swiss buttercream, for piping onto cakes, and for baked-out meringues with an even sheen.