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


French méringue.
(American Heritage® Dictionary of the English Language, Fourth Edition)
Borrowing from French meringue, from Middle Dutch meringue ("light evening meal"), derivative of Middle Dutch *meren ("to dip or soak bread"), from Old Dutch *meren, from Proto-Germanic *marjanan (“to grind, pound”), from Proto-Indo-European *mer- (“to rub, pack”). Cognate with Middle Low German meringe (from mern ("to dip bread in wine")), Middle High German merunge (from mëren ("to soak bread in wine or water for dinner")), Old English merian ("to purify, cleanse, test"). (Wiktionary)



Log in or sign up to get involved in the conversation. It's quick and easy.