/meuh rang"/ , n.
1. a delicate, frothy mixture made with beaten egg whites and sugar or hot syrup, and browned, used as a topping for pies, pastry, etc.
2. a pastry or pastry shell made by baking such a mixture, sometimes filled with fruit, whipped cream, etc.
[ 1700-10; méringue; perh. to be identified with dial. (Walloon) maringue shepherd's loaf, marinde food for an outdoor repast ( merenda light afternoon meal, prob. fem. ger. of merere to MERIT, such a meal being part of a laborer's wages), though certain evidence is lacking; assoc. with the town of Meiringen (Bern canton, Switzerland) is solely by folk etym. ]