Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A topping for pastry or pies made of a mixture of egg whites and sugar beaten until stiff and often baked until brown.
- noun A small pastry shell or cake made of stiffly beaten, baked egg whites and sugar, often containing fruit or nutmeats.
from The Century Dictionary.
- noun In cookery, a mixture of white of eggs and sugar slightly browned, used for ornamenting and supplementing other confections. Puddings or tarts, etc., covered with this preparation are sometimes called
meringues .
from the GNU version of the Collaborative International Dictionary of English.
- noun A delicate pastry made of powdered sugar and the whites of eggs whipped up, -- with jam or cream added.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A mixture consisting of beaten egg whites and sugar which is added to the tops of pies then browned.
- noun A shell made of this mixture which serves as the receptacle for fruit, ice cream or sherbet.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun sweet topping especially for pies made of beaten egg whites and sugar
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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The linguist Otto Jönicke has traced the word meringue back to an alteration of the Latin word merenda, meaning “light evening meal,” into meringa, a form that was found in the Artois and Picardie near what is now Belgium.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The linguist Otto Jönicke has traced the word meringue back to an alteration of the Latin word merenda, meaning “light evening meal,” into meringa, a form that was found in the Artois and Picardie near what is now Belgium.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Bake for 8-10 minutes, until meringue is lightly browned.
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Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes.
Berry Pavlova with Rhubarb-Lime Custard Filling Sarah Lenz 2009
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Don't get me wrong, marshmallow meringue is still on the top of my list for favorite frosting's, but I felt that the Swiss meringue buttercream would be a better option for decorating as it's smooth and very easy to work with.
BIRTHDAY CAKE/MAY CAKE SLICE BAKERS Melissa 2009
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Bake for 45 minutes until meringue is pale golden and has a crust.
Archive 2009-07-01 Sarah Lenz 2009
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The meringue is crisp on the outside and gooey marshmallow on the inside.
Berry Pavlova with Rhubarb-Lime Custard Filling Sarah Lenz 2009
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The meringue is crisp on the outside and gooey marshmallow on the inside.
Archive 2009-07-01 Sarah Lenz 2009
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Bake for 45 minutes until meringue is pale golden and has a crust.
Berry Pavlova with Rhubarb-Lime Custard Filling Sarah Lenz 2009
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Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes.
Archive 2009-07-01 Sarah Lenz 2009
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