Meringue: meaning, definitions and examples

Etymology

• The word 'meringue' likely comes from the French word 'mirepoix', originally referring to a mixture but later applied to this specific dessert.
• Some historians suggest the term might derive from a Swiss variant called 'meringue', used in culinary contexts.

Culinary Uses

• Meringue can be used in various desserts such as pies, cakes, and cookies, providing a crunchy texture that contrasts with creamy fillings.
• There are different types of meringue: French, Italian, and Swiss, each differing in preparation and stability for various recipes.

History

• Meringue is believed to have been popularized in the 18th century, with chefs from France and Switzerland competing for the best recipes.
• The first recorded recipe for meringue appeared in a cookbook published in 1692 by a German pastry chef.

Pop Culture

• Meringue has appeared in numerous cooking shows and competitions, often highlighted for its delicate nature and the skill required to perfect it.
• In the world of baking, meringue is celebrated in themed events like 'National Meringue Day', which showcases various meringue dishes.

Science

• The process of whipping egg whites incorporates air, creating a foam that stabilizes when sugar is added, making meringue light and fluffy.
• Temperature plays a crucial role; undercooked meringue can collapse, while baked meringue gains structure with a crispy exterior.

At rank #29,494, this word represents specialized academic or technical vocabulary. It's less frequently encountered but may be valuable in specific contexts.

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• 29491 purist
• 29492 allusive
• 29493 cotyledon
• 29494 meringue
• 29495 vitriolic
• 29496 wampum
• 29497 blackguard
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