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[muh-rang] /məˈræŋ/

a delicate, frothy mixture made with beaten egg whites and sugar or hot syrup, and browned, used as a topping for pies, pastry, etc.
a pastry or pastry shell made by baking such a mixture, sometimes filled with fruit, whipped cream, etc.
[mey-rang] /meɪˈræŋ/
noun, verb (used without object), méringued, méringuing.
stiffly beaten egg whites mixed with sugar and baked, often as a topping for pies, cakes, etc
a small cake or shell of this mixture, often filled with cream

whites of eggs mixed with sugar, 1706, from French méringue (18c.), of unknown origin.


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