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meringue

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Baking Basics - Meringue
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Meringue
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me⋅ringue

  [muh-rang]
Use meringue in a Sentence
–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.
Origin:
1700–10; < F méringue; perh. to be identified with dial. (Walloon) maringue shepherd's loaf, marinde food for an outdoor repast (< L merenda light afternoon meal, prob. fem. ger. of merere to merit, such a meal being part of a laborer's wages), though certain evidence is lacking; assoc. with the town of Meiringen (Bern canton, Switzerland) is solely by folk etym.
Baking Basics - Meringue
How-To, Helpful Basic Tips & More Expertise from our Kitchens & Yours
www.BettyCrocker.com
Meringue
Save 25-50% on Meringue items - ov er 50000 stock items - Quick Ship
www.FoodserviceDirect.com

mé⋅ringue

  [mey-rang]
–noun, verb (used without object), -ringued, -ringu⋅ing.
merengue.
Origin:
< F < Haitian Creole

me⋅ren⋅gue

  [muh-reng-gey] noun, verb, -gued, -gu⋅ing.
–noun
1. a ballroom dance of Dominican and Haitian origin, characterized by a stiff-legged, limping step.
2. the music for this dance.
–verb (used without object)
3. to dance the merengue.
Also, méringue.

Origin:
1935–40; < AmerSp
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
Cite This Source Link To meringue
me·ringue   (mə-rāng')   
n.  

  1. A topping for pastry or pies made of a mixture of egg whites and sugar beaten until stiff and often baked until brown.

  2. A small pastry shell or cake made of stiffly beaten, baked egg whites and sugar, often containing fruit or nutmeats.


[French méringue.]
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Word Origin & History

meringue 
1706, from Fr. méringue, of unknown origin.
Online Etymology Dictionary, © 2001 Douglas Harper
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Encyclopedia

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

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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