Can you safely torch a meringue topping instead of baking it?
Yes you can - if you make the right kind of meringue.

There are three types that vary in the preparation process:


French (or classic) meringue
Where egg whites are simply beaten with fine sugar.
Swiss meringue
Where the egg &amp; sugar is beaten over a water bath.
Italian meringue
Where the whites are beaten first and a steady stream of hot sugar syrup is then slowly added while continuing to whip.


The former two are often considered “easier”, but only the latter will result in a meringue that is safe to eat without an additional baking or cooking step. And torching a meringue is merely decorative.