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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Strawberries; cut in half |
| 6 x ca. 30 g | Blueberries; Rinsed and dried |
| 6 x ca. 30 g | Raspberries; Rinsed and dried |
| 3 Esslöffel | Raspberry jelly; Seedless |
| 3 | egg whites |
| 1/4 Teelöffel | cream of tartar |
| 6 Esslöffel | sugar |
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In a large mixing bowl, combine all berries. Heat preserves in microwave until melted, about 20-30 seconds. Pour warm preserves (let cool slightly) over berries and mix gently. Turn berries into a shallow baking dish.
Beat egg whites and cream of tartar at high speed until foamy. Gradually add sugar, beating constantly to stiff peaks and sugar is disolved. Pile meringue over berries, swirling lightly. Sprinle with 1 1/2 Tbs pine nuts if desired.
Bake in preheated 350° oven until meringue is golden brown, about 12-15 mins.
by MM_Buster v2.0l.
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