Look up: meringue

1. Meringue
   Egg white whisked until stiff, mixed with caster sugar and dried slowly in a low oven until crisp.
   Found on http://www.greatbritishkitchen.co.uk/ind
   
   
2. Meringue
   Sweetened egg whites beaten until they are stiff, light and airy. There are 3 types---Swiss, Italian and common.
   Found on http://www.goodcooking.com/winedefs.html
   
   
3. Meringue
   A foam made by beating egg whites and then sugar until very stiff, shiny peaks form. Used to lighten other mixtures, cooked as a pie topping, or cooked to provide a foundation for various cakes and desserts (see Dacquoise). See also Meringue, Swiss and Meringue, Italian.
   Found on http://www.chowbaby.com/10_2000/glossary
   
   
4. meringue
   [n] - sweet topping especially for pies made of beaten egg whites and sugar
   Found on http://www.webdictionary.co.uk/definitio
   
   
5. meringue
   made of white of egg and sugar Category: agriculture, fisheries, forestry - food processing industries
   Found on http://www.mijnwoordenboek.nl/definition
   
   
6. Meringue
   (muh-rang). A kind of icing made of white of egg and sugar well beaten.
   Found on http://www.encyclo.co.uk/visitor-contrib
   
   
7. Meringue
   Me`ringue' (F. mẽ`răN'g'; E. mĕ*răng') noun [ French] A delicate pastry made of powdered sugar and the whites of eggs whipped up, -- with jam or cream added.
   Found on http://www.encyclo.co.uk/webster/M/50
   
   
8. meringue
   noun sweet topping especially for pies made of beaten egg whites and sugar
   Found on http://wordnetweb.princeton.edu/perl/web
   
   
9. Meringue
   • (n.) A delicate pastry made of powdered sugar and the whites of eggs whipped up, -- with jam or cream added.
   Found on http://thinkexist.com/dictionary/meaning
   
   
10. meringue
    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 ...
    Found on http://www.britannica.com/eb/a-z/m/74
    
    
11. Meringue
    Meringue is a kind of icing, made from egg white and sugar beaten thoroughly to mix air into the mixture.
    Found on http://www.probertencyclopaedia.com/brow
    
    
12. Meringue
    Egg whites beaten until they are stiff, then sweetened. It can be used as the topping for pies, or baked as cookies.
    Found on http://www.wrenscottage.com/kitchen/glos
    
    
13. Meringue
    Meringue (ŋ) is a type of dessert, often associated with Swiss and French cuisine, made from whipped egg whites and sugar, occasionally some recipes may call for adding an acid such as cream of tartar or a small amount of vinegar. A binding agent such as cornstarch or gelatin may also be added. Th...
    Found on http://en.wikipedia.org/wiki/Meringue
    
    
14. meringue
    (ma-rang) - A meringue is a light, delicate foam confection made by slowly beating egg whites and then adding sugar. Whipping egg whites are much like blowing air into a balloon. Beating or whisking causes the protein in the egg whites to unfold, forming films that trap the air bubbles, and the suga...
    Found on http://whatscookingamerica.net/Glossary/