meringue


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Words related to meringue

sweet topping especially for pies made of beaten egg whites and sugar

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Today's recipe for hazelnut meringue is pretty much foolproof, as the hazelnuts help stabilise the texture, so you should have no anxiety about how the meringue will turn out.
One shell is strawberry-flavoured with white chocolate and the other a traditional meringue with a Belgian chocolate coating.
The meringue, which browns on top but stays soft inside, takes the place of icing and gives the cake an elegant look.
Bake for 25-30 minutes until the meringues are a very pale biscuit colour and can be easily lifted off the paper.
Dollop about 24 heaped dessertspoons of meringue onto lined baking sheet(s) leaving plenty of space between them.
INGREDIENTS For the cake n 125g unsalted butter, softened n 50g caster sugar 2 eggs n 100g marzipan n 30g pistachio paste - optional n 110g plain flour n 1tsp baking powder n 125g unsalted pistachios, finely ground n 300g good-quality, deep-red raspberry jam For the meringue 4 egg whites n 220g caster sugar n 90g desiccated coconut METHOD 1 Preheat oven to 180degC.
Spoon half the meringue into a piping bag fitted with a 1cm star or flower nozzle.
Set bottom meringue on cake board with a dab of buttercream to hold it in place.
ALDI'S LEMON AND BLUEBERRY RUFFLE CAKE INGREDIENTS For the sponge: 200g butter, softened; 200g caster sugar; 200g self-raising flour; 50g ground almonds; 2 eggs & 2 yolks; 2-4tbsp milk; 150g blackberries For the meringue: 3 large egg whites; 180g caster sugar For the lemon cream: 600ml double cream; 200g clotted cream; 4 heaped tbsp lemon curd For the strawberry puree: 150g strawberries; 10g caster sugar; squeeze of lemon juice For decoration: 250g strawberries, a few halved for the top, the rest sliced for the inside; 150g blueberries; 50g blackberries Optional: edible flowers eg.
ALDI'S SUMMER GARDEN CAKE INGREDIENTS For the sponge: 200g butter, softened; 200g caster sugar; 200g self-raising flour; 50g ground almonds; 2 eggs & 2 yolks; 2-4tbsp milk; 150g blackberries For the meringue: 3 large egg whites; 180g caster sugar For the lemon cream: 600ml double cream; 200g clotted cream; 4 heaped tbsp lemon curd For the strawberry puree: 150g strawberries; 10g caster sugar; squeeze of lemon juice For decoration: 250g strawberries, a few halved for the top, the rest sliced for the inside; 150g blueberries; 50g blackberries Optional: edible flowers eg violas, pansies, rose petals, cornflowers, borage METHOD 1.
The meringue needs several hours or overnight to dry out, but the actual work itself is minimal.
Speaking at the Cheltenham Literature Festival, Nigella admitted her lemon meringue pies aren't the best.
Meringue Chickpea water (Aquafaba) from a 400g can of chickpeas (around 170ml); 1/2 teaspoon of cream of tartare; 340g of icing sugar.