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[muh-rang] /məˈræŋ/
a delicate, frothy mixture made with beaten egg whites and sugar or hot syrup, and browned, used as a topping for pies, pastry, etc.
a pastry or pastry shell made by baking such a mixture, sometimes filled with fruit, whipped cream, etc.
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


[mey-rang] /meɪˈræŋ/
noun, verb (used without object), méringued, méringuing.
< French < Haitian Creole
Related forms
unmeringued, adjective Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the web for meringue
  • 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 meringue


stiffly beaten egg whites mixed with sugar and baked, often as a topping for pies, cakes, etc
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
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Word Origin and History for meringue

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

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for 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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