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
    (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/
    
    
14. Meringue
    `Meringue` ()<ref name="oed">--> is a type of dessert made from whipped egg whites and sugar. Some meringue recipes call for adding a binding agent such as cream of tartar or the cornstarch found in icing sugar. Meringues are often flavoured with vanilla and a small amount of almond or ...
    Found on http://en.wikipedia.org/wiki/Meringue