follow Dictionary.com

8 Wintry Words to Defrost Your Vocabulary

méringue

[mey-rang] /meɪˈræŋ/
noun, verb (used without object), méringued, méringuing.
1.
Origin
< French < Haitian Creole
Related forms
unmeringued, adjective
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
Cite This Source
Examples from the web for méringue
  • We snatched a table and downed sparkling apple cider, veggie pot-pies and meringue topped with strawberries.
  • Most of them can make a so-called meringue to add to a lemon pie or a chocolate pudding.
  • It is round, rather flat, and has only three layers of meringue and filling.
  • Spoon meringue into pastry bag fitted with star tip.
  • Lemon meringue pie is an easy dessert to rethink as a cookie.
  • For example, it shows how to make a pie crust, meringue or biscotti.
  • Stay for dessert and choose from lemon meringue pie, cheesecake or a banana split.
  • At the hotel, adults can play the slots at a casino or dance to salsa and meringue music in a lounge bar.
  • For dessert there's pear carpaccio with gingerbread ice-cream and meringue.
  • The lemon bar is deliciously tart and tangy and adorned with meringue.
British Dictionary definitions for méringue

meringue

/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
Word Origin
C18: from French, origin obscure
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
Cite This Source
Word Origin and History for méringue

meringue

n.

whites of eggs mixed with sugar, 1706, from French méringue (18c.), of unknown origin.

Online Etymology Dictionary, © 2010 Douglas Harper
Cite This Source
Encyclopedia Article for méringue

meringue

mixture of stiffly beaten egg whites and sugar that is used in confections and desserts. The invention of meringue in 1720 is attributed to a Swiss pastry cook named Gasparini. Meringues are eaten as small "kisses" or as cases and toppings for fruits, ice cream, puddings, and the like. Shapes are piped onto a baking sheet through a pastry bag and dried out thoroughly in a slow oven. They are not ordinarily browned but remain an ivory colour. Vacherins and schaumtorten are plain meringue shells; dacquoise is a meringue with ground nuts and cornstarch added. Italian meringue, in which the sugar takes the form of a hot syrup, is used to cover puddings and ice creams. In the United States, a soft, moist meringue is used to top pies, especially lemon cream. Another famous American meringue dessert is the baked Alaska. A hard-frozen block of ice cream is placed on a layer of spongecake, and the whole is covered with uncooked meringue. The meringue is quickly browned in a hot oven and the dish served immediately, so that the meringue is warm but the ice cream is still frozen

Learn more about meringue with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
Cite This Source

Word of the Day

Difficulty index for méringue

Some English speakers likely know this word

Word Value for méringue

0
0
Scrabble Words With Friends