meringue: meaning, definition, pronunciation and examples
B1Neutral, common in culinary contexts.
Quick answer
What does “meringue” mean?
A light, sweet dessert or topping made by baking a mixture of stiffly beaten egg whites and sugar until crisp.
Audio
Pronunciation
Definition
Meaning and Definition
A light, sweet dessert or topping made by baking a mixture of stiffly beaten egg whites and sugar until crisp.
Something very light, fluffy, insubstantial, or delicate in texture or nature.
Dialectal Variation
British vs American Usage
Differences
No significant differences in meaning or spelling. The word is used identically in both varieties.
Connotations
Culinary connotations are identical. Metaphorical use is equally rare in both.
Frequency
Slightly higher frequency in UK English, correlating with the popularity of specific desserts like 'lemon meringue pie'.
Grammar
How to Use “meringue” in a Sentence
[meringue] on [noun:pie, dessert][meringue] made with [noun:egg whites, sugar][verb:top, cover] with [meringue]Vocabulary
Collocations
Usage
Meaning in Context
Business
Rare, except in contexts of food manufacturing, bakery, or hospitality industries.
Academic
Rare, except in culinary arts, food science, or historical studies of cuisine.
Everyday
Common in conversations about baking, desserts, and cooking.
Technical
Used in professional cookery to describe a specific mixture and its techniques (e.g., French, Italian, Swiss meringue).
Watch out
Common Mistakes When Using “meringue”
- Misspelling as 'merangue' or 'maringue'.
- Mispronouncing with a /g/ sound at the end (e.g., /məˈræŋɡ/).
FAQ
Frequently Asked Questions
Traditional meringue requires sugar to stabilize the egg white foam and create its characteristic texture. Sugar substitutes can be used but will alter the result.
French: egg whites beaten with granulated sugar. Swiss: egg whites and sugar heated over a bain-marie then whipped. Italian: hot sugar syrup is poured into whipping egg whites. They differ in stability and use.
This is often due to under-whipping, residual grease in the bowl, high humidity, or adding sugar too quickly. Ensuring a clean, dry bowl and whipping to stiff peaks can help.
Traditional meringue contains raw egg whites, which carry a slight risk of salmonella. Swiss and Italian meringue, where the egg whites are cooked by heat, are safer. Use pasteurized eggs for raw consumption.
A light, sweet dessert or topping made by baking a mixture of stiffly beaten egg whites and sugar until crisp.
Meringue is usually neutral, common in culinary contexts. in register.
Meringue: in British English it is pronounced /məˈræŋ/, and in American English it is pronounced /məˈræŋ/. Tap the audio buttons above to hear it.
Learning
Memory Aids
Mnemonic
Think of 'meringue' rhyming with 'sang' – you 'sang' while baking the light, white meringue.
Conceptual Metaphor
LIGHTNESS / INSUBSTANTIALITY IS MERINGUE (e.g., 'His promises were just meringue').
Practice
Quiz
What are the two essential ingredients of a basic meringue?