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