Meringue meaning

mə-răng'
A topping for pastry or pies made of a mixture of egg whites and sugar beaten until stiff and often baked until brown.
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A small pastry shell or cake made of stiffly beaten, baked egg whites and sugar, often containing fruit or nutmeats.
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Egg whites mixed with sugar, beaten until stiff, spread over pies, cakes, etc., and often browned in the oven.
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A baked shell made of this mixture, often filled with fruit or ice cream.
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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.

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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.

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Origin of meringue

  • French meringue
    From American Heritage Dictionary of the English Language, 5th Edition
  • 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 mëren (“to soak bread in wine or water for dinner")), Old English merian (“to purify, cleanse, test").
    From Wiktionary
  • Alternate etymology derives Old Dutch *meren, from Proto-Germanic *marhin (“soup of bread and wine or water"), from Proto-Indo-European *mark-, *merk- (“wet").
    From Wiktionary