Online Google Dictionary

meringue 中文解釋 wordnet sense Collocation Usage Collins Definition
Noun
/məˈraNG/,
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meringues, plural;
  1. An item of sweet food made from a mixture of well-beaten egg whites and sugar, baked until crisp and typically used as a topping for desserts, esp. pies. Individual meringues are often filled with fruit or whipped cream

  1. sweet topping especially for pies made of beaten egg whites and sugar
  2. Meringue 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 confectioner's sugar. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract. ...
  3. Méringue, also spelled "mereng" in Creole, is a music genre native to Haiti (West Hispaniola). It is related to twoubadou and is musically and historically connected to Dominican merengue. ...
  4. A mixture consisting of beaten egg whites and sugar which is added to the tops of pies then browned; A shell made of this mixture which serves as the receptacle for fruit, ice cream or sherbet
  5. Egg whites beaten until they are stiff, with added sugar or sugar syrup, used as a topping or shaped and baked until stiff.
  6. Meringue is a mixture produced from whipping egg whites until they form stiff peaks then combining them with sugar. It has many forms: as a base for lightening mousses and buttercreams or aerating batters. ...
  7. Stiffly whipped egg whites and sugar, which when baked hard on the outside but soft inside.
  8. A meringue is a mixture of beaten egg whites and sugar. Meringues are often used as a topping--usually lightly browned in the oven--or baked separately.
  9. Pronounced muh-RANG.  Simply a beaten mixture of egg whites and sugar (sometimes with cream of tartar), that are baked in a slow oven to produce a delicately crisp, white confection that seems to literally melt in your mouth.  There are two types of meringue; soft and hard. ...
  10. A baking term used to refer to the shells made from egg white and flavoring, and filled with a sweet filling, or to the egg whites on a pie, and browned in the oven.
  11. (muh-rang).--A kind of icing made of white of egg and sugar well beaten.
  12. (mer - ang) There are various forms of meringue. We use an "Italian Meringue". This is whipped egg whites that are cooked with a sugar syrup.
  13. Egg whites and sugar that are whipped together until firm, or until stiff peaks form. Meringue is used as a topping on pie, such as Lemon Meringue Pie, formed into a shell to hold fillings, piped into discs and baked, formed into shapes such as meringue mushrooms, and even baked with cake batter ...
  14. A foam of beaten egg white and sugar. Egg foams were used in pastries much earlier, but the name meringue came from a pastry chef named Gasparini in the Swiss town of Merhrinyghen. In 1720, he created a small pastry of dried egg foam and sugar from which the simplified meringue evolved. ...
  15. (French) Meringue, a beaten foam of egg whites and sugar, can be used as a pie topping, to lighten other mixtures and, after being baked to a crisp layer or shell, as the foundation of various cakes and desserts (see dacquoise). ...
  16. A meringue is typically a chiffon that has been made following a certain technique or recipe although it can also be as broad as any whipped egg whites with sugar added.  Though it isn’t set in stone most meringues have a 2:1 ratio of sugar to egg whites. ...
  17. A mixture of stiffly beaten egg whites and granulated sugar.
  18. 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. ...
  19. Mixture of whites of eggs and sugar used as covering over sweet pies
  20. Egg white whisked until stiff, mixed with castor sugar and dried in a cool oven until crisp.  It can also be used to cover the top of tarts and desserts and is usually browned in the oven.
  21. egg whites beaten with sugar or sugar syrup used as a component in cakes, desserts, confections, toppings, and icings
  22. A mixture of stiffly beaten egg whites and sugar, that are typically baked in the oven until you get a nice golden brown color. Most cookie recipes don't need meringue. But I put it here because I think it would make a great topping for certain cookies.
  23. the beaten white of eggs, sweetened