sweet topping especially for pies made of beaten egg whites and sugar
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.
Origin: From meringue, from meringue, derivative of *, from *, from marjanan, from mer-. Cognate with meringe (from mern), merunge (from meren), merian.
a delicate pastry made of powdered sugar and the whites of eggs whipped up, -- with jam or cream added
Meringue, is a type of dessert, often associated with Swiss and French cuisine, made from whipped egg whites and sugar, and occasionally an acid such as cream of tartar or a small amount of vinegar. A binding agent such as cornstarch or gelatin may also be added. The addition of powdered sugar, which usually contains corn starch, to the uncooked meringue produces a pavlova, a national dish of Australia and New Zealand. The key to the formation of a good meringue is the formation of stiff peaks formed by denaturing the protein ovalbumin via mechanical shear. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract, although if these extracts are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam. They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, although a uniform crisp texture may be achieved at home, whilst commercial meringues are crisp throughout.
Chambers 20th Century Dictionary
me-rang′, n. a mixture of sugar and white of eggs slightly browned for garnishing other confections: a pudding or tart covered with this.—Meringue glacé, ice-cream with a casing of meringue. [Fr., prob. from Mehringen.]
The numerical value of meringue in Chaldean Numerology is: 4
The numerical value of meringue in Pythagorean Numerology is: 2
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