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Borrowing from French meringue. Historically, it was believed that meringue was invented in and named for the Swiss village of Meiringen,[1] but the term is now thought to derive instead from Middle Dutch meringue (light evening meal), of unclear origin:[1]

Compare 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).


meringue (countable and uncountable, plural meringues)

  1. A mixture consisting of beaten egg whites and sugar which is added to the tops of pies then browned.
    The key to a good baked Alaska is the meringue topping.
  2. A shell made of this mixture which serves as the receptacle for fruit, ice cream or sherbet.
    Shirley likes to have strawberry with her meringue.

Derived terms[edit]


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  1. 1.0 1.1 1.2 Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen