meringue

me·ringue

M0229900 (mə-răng′)n.1. A mixture of egg whites and sugar beaten until stiff and baked until slightly brown, often used as a topping on pies.2. A confection made by baking a lump or dollop of this mixture, often with added ingredients such as nuts or cocoa.

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[French meringue.]

meringue

(məˈræŋ) n1. (Cookery) stiffly beaten egg whites mixed with sugar and baked, often as a topping for pies, cakes, etc2. (Cookery) a small cake or shell of this mixture, often filled with cream[C18: from French, origin obscure]

me•ringue

(məˈræŋ)

n. 1. egg whites stiffly beaten with sugar and browned in the oven, often used as topping for cream-filled pies. 2. a dessert shell made by baking such a mixture, often filled with fruit or cream. 3. a pie topped with meringue. [1700–10; < French méringue; orig. uncertain]

Thesaurus

Noun

1.

meringue - sweet topping especially for pies made of beaten egg whites and sugartopping - a flavorful addition on top of a dish

Translations

糖和蛋白混合制成的蛋白糖饼蛋白与糖的混合物

meringue

(məˈrӕŋ) noun (a cake made from) a crisp cooked mixture of sugar and white of eggs. (打發蛋白和糖粉混合所烤成的)蛋白霜，蛋白霜蛋糕 （糖和蛋白混合制成的）蛋白糖饼

meringue

→ 蛋白与糖的混合物zhCN