Directions

• 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°, 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 1-2 hours or until set.
• Sprinkle with almonds and garnish with reserved cookies. Yield: 2
• servings.