meringue

¹ American  

[muh-rang] / məˈræŋ /

noun

1. a delicate, frothy mixture made with beaten egg whites and sugar or hot syrup, and browned, used as a topping for pies, pastry, etc.

2. a pastry or pastry shell made by baking such a mixture, sometimes filled with fruit, whipped cream, etc.

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méringue ² American  

[mey-rang] / meɪˈræŋ /

noun

méringued, méringuing

1. merengue.

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meringue British  

/ məˈræŋ /

noun

1. stiffly beaten egg whites mixed with sugar and baked, often as a topping for pies, cakes, etc

2. a small cake or shell of this mixture, often filled with cream

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Other Word Forms

• unmeringued adjective

Etymology

Origin of meringue¹

1700–10; < French méringue; perhaps to be identified with dial. (Walloon) maringue shepherd's loaf, marinde food for an outdoor repast (< Latin merenda light afternoon meal, probably feminine gerund of merere to merit, such a meal being part of a laborer's wages), though certain evidence is lacking; association with the town of Meiringen (Bern canton, Switzerland) is solely by folk etymology

Origin of méringue¹

< French < Haitian Creole

Example Sentences

There's lemon meringue pie, which has been described as "the lemon recipe of all lemon recipes" by Food52's Kelly Vaughan.

From Salon

The feather-light cake and meringue confection, in seven flavors, comes in regular and mini sizes.

From New York Times

When it comes to neutrals, Meringue, which is inspired by towers of meringues at a Parisian patisserie, is a crowd favorite.

From Salon

You can also find versions made with Swiss meringue, a technique that doubles the volume of egg whites and sugar by having you whisk them over a double-boiler.

From Washington Post

In sponge cake, this type of meringue prevents lots of larger air bubbles from forming, which would expand too quickly in the oven and pop before the cake is set, causing it to fall.

From New York Times