Cookie ‘N’ Almond Parfaits

• 25 miniature cream-filled chocolate sandwich cookies
• 1 egg white
• 1/3 cup sugar
• 2 teaspoons water
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon almond extract
• Dash salt
• 1/3 cup heavy whipping cream
• 2 tablespoons slivered almonds, toasted

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 160u0b0, about 12 minutes. Remove from the heat.
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.

creamfilled, egg, sugar, water, cream of tartar, almond extract, salt, heavy whipping cream, slivered almonds

Taken from www.tasteofhome.com/recipes/cookie-n-almond-parfaits/ (may not work)