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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