Which do you prefer and why? I noticed that a majority of Martha Stewarts recipes call for the Swiss Meringue and I was trying to figure out why that may be. Any comments?
From what I understand, the biggest difference is in the way that it is made. Other than that, I think that they taste, texture and way it handles are similar between the two. I do know that SMBC is considered easier to make than IMBC, but I have never made both to compare. Maybe someone who has will be able to help a little more.