You can make delicious pastry shells, pie topping etc with this swiss meringue recipe.
Prepare bain-marie: Place a saucepan that is large enough to hold stand mixer’s mixing bowl (or large enough to hold another bowl if using a handheld mixer), over medium heat, filled with 1 inch (2,5 cm) water and bring the water to a simmer.
Place the egg whites into the stand mixer’s bowl( or into another bowl if using a handheld mixer). Add the sugar and mix with a whisk for almost 30 seconds before placing it over bain-marie.
When the water simmers, reduce the heat to medium-low and put the mixing bowl over the saucepan. (The bottom of the bowl shouldn’t touch the simmering water.) Whisk until the mixture reaches to 140°F(60°C). If you are using temperature, make sure that the temperature doesn't touch the bottom of the bowl but the mixture as the bottom of the bowl can be hotter than the mixture. If you are not using a temperature, rub the mixture between your fingers. The sugar will be dissolved and the mixture will be hot. This step takes almost 3 minutes with 3 egg whites.
Attach the mixing bowl and whisk attachment to the mixer if you are using a stand mixer.
Start beating the mixture with low speed and gradually increase to medium-high. Almost in 5 minutes, the soft peaks will form. Beat almost for extra 7 minutes until the mixture is glossy and reaches to stiff peaks. The mixing bowl will be totally cool after beating. You can use this Swiss Meringue to top your tarts and use a torch to brown the meringue or bake at 350°F(177C°) until browned. You can also make meringue kisses or pastry shells-dry at low temperature.