Meringue definitions

Meringue

1) Baked Alaska cover 2) Baked sugar and egg whites 3) Classic Swiss dish 4) Classic Swiss grub 5) Classic Swiss chow 6) Classic Swiss scran 7) Classic Swiss fare 8) Classic Swiss cuisine 9) Classic Swiss special 10) Classic Swiss nosh 11) Cookery term 12) Cookery word 13) Cuisine term 14) Dinner dessert
Found on https://www.crosswordclues.com/clue/meringue

Meringue

1) Whiteofegg
Found on https://www.crosswordclues.com/clue/meringue

Meringue

Meringue, (ŋ, {respell|mə|RANG|`}; məˈʁɛ̃ɡ) is a type of dessert, often associated with Swiss and French cuisine, made from whipped egg whites and sugar, and occasionally 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. The addition of powdered sugar, which usua....
Found on http://en.wikipedia.org/wiki/Meringue

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/meringue/

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 sugar stiffens the foam. A meringue is really nothing....
Found on http://whatscookingamerica.net/Glossary/M.htm

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

Meringue

Sweetened egg whites beaten until they are stiff, light and airy. There are 3 types---Swiss, Italian and common.
Found on http://www.encyclo.co.uk/local/21216

Meringue

Egg white whisked until stiff, mixed with caster sugar and dried slowly in a low oven until crisp.
Found on http://www.encyclo.co.uk/local/21220

Meringue

Whipped egg whites to which sugar has been added to form a stiff paste. These are used to lighten mousses, cakes, and pastry creams. Unsweetened versions are used to lighten forcemeats. Meringue is also baked in a very low oven, forming crisp shells which are filled with fruit or ice cream. Small dried meringue shells are called vacherin.
Found on http://www.encyclo.co.uk/local/22282

Meringue

(muh-rang). A kind of icing made of white of egg and sugar well beaten.
Found on http://www.encyclo.co.uk/visitor-contributions.php

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

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/browse/QM.HTM

meringue

[n] - sweet topping especially for pies made of beaten egg whites and sugar
Found on http://www.webdictionary.co.uk/definition.php?query=meringue

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/glossary.php