n. 1. A mixture of egg whites and sugar beaten until stiff and baked until slightly brown, often used as a topping on pies. 2. A confection made by baking a lump or dollop of this mixture, often with added ingredients such as nuts or cocoa. [French meringue, perhaps from Middle Dutch meringe, evening meal, collation (akin to Middle High German meringe, from mern, to dip bread in wine, of unknown origin) or from a source akin to Walloon merinde, food taken to be eaten outdoors (from Latin merenda, late afternoon meal, collation, from merēre, to deserve, obtain; see MERIT).] |
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