A topping for pastry or pies manufactured from a mixture of egg whites and sugar outdone until stiff and sometimes baked until brown.
a little pastry shell or cake made from stiffly beaten, baked egg whites and sugar, usually containing fruit or nutmeats.
a combination composed of outdone egg whites and sugar which will be put into the tops of pies after that browned.
A shell made of this combination which functions as the receptacle for fresh fruit, ice-cream or sherbet.
A delicate pastry made from powdered sugar therefore the whites of eggs whipped up, -- with jam or lotion added.
In cookery, a mixture of white of eggs and sugar slightly browned, used for ornamenting and supplementing other confections. Puddings or tarts, etc., covered using this preparation are now and again called meringues.
nice topping especially for pies made from beaten egg whites and sugar