Meringue

Meringue, n.

1. a. A light mixture of stiffly beaten egg whites and sugar, baked until crisp; a shell or other item of confectionery made of this mixture, typically decorated or filled with whipped cream.

Etymology:

Perhaps related to post-classical Latin meringa (in an undated document from Artois cited in Du Cange), and classical Latin merenda (see MERENDA n.; compare MERIENDA n.), both of which mean ‘afternoon meal’ (without, however, any connotations of delicacy or luxury). For a summary of these and of other explanations which have been advanced see Trésor de la Langue Française s.v. meringue.
Compare probable loans from French in other languages: German Meringe, Meringue (18th cent.; also early 19th cent. in form Meringel: compare MARRANGLE n.), Spanish merengue (c1760), Italian meringa (1850 as marenga).

*Note: Meringue should not be confused with this