- egg whites mixed with sugar, beaten until stiff, spread over pies, cakes, etc., and often browned in the oven
- a baked shell made of this mixture, often filled with fruit or ice cream
Origin of meringueFrench from uncertain or unknown; perhaps
- A mixture of egg whites and sugar beaten until stiff and baked until slightly brown, often used as a topping on pies.
- A confection made by baking a lump or dollop of this mixture, often with added ingredients such as nuts or cocoa.
Origin of meringueFrench meringue
(countable and uncountable, plural meringues)
- A mixture consisting of beaten egg whites and sugar which is added to the tops of pies then browned.
- The key to a good baked Alaska is the meringue topping.
- A shell made of this mixture which serves as the receptacle for fruit, ice cream or sherbet.
- Shirley likes to have strawberry with her meringue.
Borrowing from French meringue, from Middle Dutch meringue (“light evening meal"), derivative of Middle Dutch *meren (“to dip or soak bread"), from Old Dutch *meren, from Proto-Germanic *marjanÄ… (“to grind, pound"), from Proto-Indo-European *mer- (“to rub, pack"). Cognate with Middle Low German meringe (from mern (“to dip bread in wine")), Middle High German merunge (from mÃ«ren (“to soak bread in wine or water for dinner")), Old English merian (“to purify, cleanse, test").