Meringuerely

Meringuerely is a culinary neologism used as an adverb and occasional adjective to describe a texture or technique that evokes the characteristics of meringue: light, airy, and crisp on the outside while tender inside.

Origin and etymology: The term derives from meringue, the confection made of whipped egg whites with sugar. It emerged in online culinary communities in the early 2020s as a playful descriptor to signal an airy, delicate texture beyond desserts, such as in foams, batters, or pastry crusts.

Usage: It is used sparingly in professional writing to denote a specific sensory note—airiness, crisp edges, and quick dissolution on palate. Examples: a sauce described as 'meringuerely whipped' might imply light, foamy texture; a pastry described as 'meringuerely crisp' refers to a crackly shell. It is not standardized and often replaced by 'meringue-like' or 'airy'.

Reception and scope: While some chefs welcome new vocabulary to capture texture, others view the term as decorative jargon. Its usage remains limited to niche culinary writing and food criticism. See also meringue, meringue texture.