Cookie ‘N’ Almond Parfaits

1. 1

   Set aside four cookies for garnish. Crush the remaining cookies; set aside. In a heavy saucepan, combine the egg white, sugar, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Beat over low heat until egg mixture reaches 160u00b0, about 12 minutes. Remove from the heat.

2. 2

   Add almond extract and salt; beat until stiff peaks form. In a bowl, beat cream until stiff peaks form; fold into meringue mixture. Spoon half the cookie crumbs into two parfait glasses; top with half of filling. Repeat layers. Refrigerate for 1-2 hours or until set. Sprinkle with almonds and garnish with reserved cookies.

* Per serving · 4 servings · Values may vary.

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