Dictionnaire de la Langue Française d'Émile Littré. d'Émile Littré. 1872-1877.
meringue — [ mərɛ̃g ] n. f. • 1691; o. i., p. ê. du polonais marzynka ♦ Préparation sucrée très légère à base de blancs d œufs battus en neige, que l on fait cuire à four doux. Meringue glacée (⇒ vacherin) , au chocolat. ● meringue nom féminin (peut être… … Encyclopédie Universelle
meringue — (n.) whites of eggs mixed with sugar, 1706, from Fr. méringue (18c.), of unknown origin … Etymology dictionary
meringue — ► NOUN 1) beaten egg whites and sugar baked until crisp. 2) a small cake made of meringue. ORIGIN French … English terms dictionary
Meringue — Me ringue (F. m[ e] r[a^]N g ; E. m[e^]*r[a^]ng ), n. [F.] A delicate pastry made of powdered sugar and the whites of eggs whipped up, with jam or cream added. [1913 Webster] … The Collaborative International Dictionary of English
meringue — [mə raŋ′] n. [Fr < ?] 1. egg whites mixed with sugar, beaten until stiff, spread over pies, cakes, etc., and often browned in the oven 2. a baked shell made of this mixture, often filled with fruit or ice cream … English World dictionary
Meringue — This article is about the dessert. For the Dominican folk dance and music, see Merengue (dance). For the Haitian folk music, see Méringue. Meringue with whipped cream … Wikipedia
Meringue — Cet article possède des paronymes, voir : Méringue (danse) et Merengue … Wikipédia en Français
Méringue — This article is about the Haitian folk music. For the dessert, see Meringue. For the Dominican folk dance and music, see Merengue (dance). For other uses, see Merengue. Music of Haiti General topics Related articles Genres … Wikipedia
meringue — /meuh rang /, n. 1. a delicate, frothy mixture made with beaten egg whites and sugar or hot syrup, and browned, used as a topping for pies, pastry, etc. 2. a pastry or pastry shell made by baking such a mixture, sometimes filled with fruit,… … Universalium
méringue — /may rang /, n., v.i., méringued, méringuing. merengue. [ < F < Haitian Creole] * * * ▪ food 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 … Universalium
