Considering the three main types of meringue (ignoring the 'vegan meringue' made with aquafaba), you would not eat French meringue without baking because it contains uncooked egg. While salmonella-contaminated eggs are increasingly rare in most (Western) countries, including the UK, this is probably wise.
Italian and Swiss meringue are both cooked to some extent; the former by whisking a hot sugar syrup into the eggs, the latter by heating the eggs over a double boiler. Unless you are measuring the temperature of your mixture and the time it takes to cool, you cannot be sure the eggs will be 'officially' safe, i.e. pasteurised.
Given you are in the UK, you will most likely not experience any negative effects from consuming raw eggs (see Chris H's answer for more details on this). If you want to be extra cautious, you could make any of these meringues with pasteurised eggs (recommended by the FDA in the US, where salmonella infections are a little more likely), after which any meringue would be safe to eat raw.