from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A topping for pastry or pies made of a mixture of egg whites and sugar beaten until stiff and often baked until brown.
- n. A small pastry shell or cake made of stiffly beaten, baked egg whites and sugar, often containing fruit or nutmeats.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A mixture consisting of beaten egg whites and sugar which is added to the tops of pies then browned.
- n. A shell made of this mixture which serves as the receptacle for fruit, ice cream or sherbet.
from the GNU version of the Collaborative International Dictionary of English
- n. A delicate pastry made of powdered sugar and the whites of eggs whipped up, -- with jam or cream added.
from The Century Dictionary and Cyclopedia
- n. In cookery, a mixture of white of eggs and sugar slightly browned, used for ornamenting and supplementing other confections. Puddings or tarts, etc., covered with this preparation are sometimes called meringues.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. sweet topping especially for pies made of beaten egg whites and sugar
The linguist Otto Jönicke has traced the word meringue back to an alteration of the Latin word merenda, meaning “light evening meal,” into meringa, a form that was found in the Artois and Picardie near what is now Belgium.
The meringue is crisp on the outside and gooey marshmallow on the inside.
Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes.
Bake for 45 minutes until meringue is pale golden and has a crust.
Bake for 8-10 minutes, until meringue is lightly browned.
Don't get me wrong, marshmallow meringue is still on the top of my list for favorite frosting's, but I felt that the Swiss meringue buttercream would be a better option for decorating as it's smooth and very easy to work with.
Lemon meringue is always my favorite (although Coconut cream is a VERY close second!)
The softness of the center allows the thin meringue to be rolled up, even though the top and bottom of the sheet of meringue are crisp.
Meringue roulades work because the meringue is not overbaked, so that when it comes out of the oven, the meringue is still moist and chewy in the center - and because it stays that way.
Bake for 15-20 minutes, until meringue is light gold.
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