For the Swiss meringue

Place the egg whites, vanilla, salt and sugar in the mixer bowl and stir until thoroughly combined. Place the bowl over barely simmering water and slowly stir the mixture until it reaches between 115⁰ and 165⁰F/46⁰and 74⁰C, depending on use. Transfer the mixture to the mixer and whip on high speed with the whip attachment until the meringue is the desires consistency.