Cookie and Almond Parfait

These pretty layered parfaits are delectable. You can easily make more for company, too.


2 servings


25 miniature cream-filled chocolate sandwich cookies
1 egg white
1/3 cup granulated (white) 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


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 160°F (71°C), about 12 minutes. Remove from the heat.

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 to 2 hours or until set. Sprinkle with almonds and garnish with reserved cookies.

Nutritional Information

1 parfait equals 512 calories, 27 g fat (11 g saturated fat), 54 mg cholesterol, 385 mg sodium, 64 g carbohydrate, 2 g fiber, 6 g protein.

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