What is "meringue"

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.

whites of eggs mixed with sugar, 1706, from French méringue (18c.), of unknown origin.

n. 1 A mixture consisting of beaten egg whites and sugar which is added to the tops of pies then browned. 2 A shell made of this mixture which serves as the receptacle for fruit, ice cream or sherbet.

n. sweet topping especially for pies made of beaten egg whites and sugar

Meringue (, ; ) is a type of dessert, often associated with French, Swiss, and Italian cuisine, made from whipped egg whites (or aquafaba) and sugar, and occasionally an acid such as lemon, vinegar or cream of tartar. A binding agent such as salt, cornstarch or gelatin may also be added to the eggs. The addition of powdered sugar, which usually contains corn starch, to the uncooked meringue produces a pavlova. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with vanilla, a small amount of almond, or coconut, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam.

They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, although a uniform crisp texture may be achieved at home, whilst many commercial meringues are crisp throughout.

Méringue (; ), also called méringue lente or méringue de salon (slow or salon méringue), is a music genre and national symbol in Haiti. It is a string-based style played on the lute, guitar, and other string instruments unlike the primarily accordion-based merengue, and is generally sung in Haitian Creole and French, as well as in English and Spanish.