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  • noun

Words related to meringue

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

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Since all ovens vary, it's important to do this to find the perfect cooking time for your meringues.
Stir continuously until the mixture thickens and pour into the prepared pastry case while you prepare the meringue topping.
Meringue Chickpea water (Aquafaba) from a 400g can of chickpeas (around 170ml); 1/2 teaspoon of cream of tartare; 340g of icing sugar.
Peel the parchment from the meringues and then, using a wide palate knife serving platter or cake stand.
Peel the parchment from the meringues and then, using a wide palate knife carefully lift on onto a serving platter or cake stand.
Assemble the dessert in bowls or small glass tumblers: start with a layer of pineapple, then broken bits of meringue, then coconut cream.
Decorate each sundae with a strawberry and meringue pieces.
Place the meringues on the cake-top center, forming a circle.
From Jenn Louis, chef at Portland's Lincoln and Sunshine Tavern restaurants, these nut meringues topped with marmalade-like conserva and creme fraiche are irresistible (the dessert's Italian name, brutti ma buoni, means "ugly but good").
A Mid Wales graduate with a passion for making meringues in different shapes, sizes, colours and flavours is enjoying the sweet taste of success after winning three golds in this year's Great Taste Awards.
If making your own meringues: 200g egg whites, 400g caster sugar, 2 tblspns white wine vinegar, 2 tblspns corn flour BRYAN WEBB'S DOUBLE DELIGHT 2 FOR THE MERINGUES Either buy meringues in advance or make your own a day or so in advance.
I admit the decorations were a bit sad and there was no trick or treating - and I think we managed one pumpkin - but I was very proud of my puking pumpkin and ghostly meringues in blood.
Choc meringues with Chantilly cream (12) INGREDIENTS: For meringues: 3 egg whites; 180g/6-oz caster sugar; 25g/1oz cocoa powder.
Enjoy the Pie Lady's delicious cream pies and make beautiful, tall and delicious meringues for all your pies.
Demonstrate the role of eggs in meringues and as leavening agents by preparing the recipes in this chapter.