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Amaretto Peach Parfaits

 Amaretto Peach Parfaits
This beautiful peach dessert makes the kind of impression a cook dreams about. Making the meringues a day ahead speeds up the prep time considerably.—Connie McDowell, Greenwood, Delaware
6 ServingsPrep: 70 min. + standing


  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 cup sugar
  • 5 cups sliced peeled fresh or frozen peaches, thawed
  • 1/4 cup sugar
  • 1 tablespoon plus 1/4 cup Amaretto, divided
  • 1/2 cup cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 cups heavy whipping cream
  • Optional toppings: toasted flaked coconut and/or sliced almonds


  • In a large bowl, beat egg whites and cream of tartar on medium speed
  • until soft peaks form. Gradually add sugar, 1 tablespoon at a time,
  • beating on high until stiff glossy peaks form and sugar is
  • dissolved.
  • Drop by heaping tablespoonfuls 2 in. apart onto parchment paper-lined
  • baking sheets. Bake at 250° for 32-38 minutes or until firm to
  • the touch. Turn oven off; leave meringues in oven for 1 hour. Remove
  • from the oven and cool on baking sheets.
  • In a large bowl, combine the peaches, sugar and 1 tablespoon

2 of 2

Amaretto Peach Parfaits (continued)

Directions (continued)

  • Amaretto. Cover and refrigerate for at least 30 minutes. In another
  • bowl, beat cream cheese and confectioners' sugar until smooth. Beat
  • in cream and remaining Amaretto until thickened.
  • Crumble two-thirds of the cookies; place 2 tablespoons crushed
  • cookies in each of six dessert dishes. Layer with half of the
  • peaches, Amaretto cream and remaining crushed cookies; repeat
  • layers. Garnish with coconut and/or almonds if desired. Store
  • leftover cookies in an airtight container.
  • Yield: 6 servings plus about 1 dozen leftover cookies.
Nutritional Facts: 1 parfait equals 644 calories, 36 g fat (22 g saturated fat), 129 mg cholesterol, 112 mg sodium, 72 g carbohydrate, 2 g fiber, 6 g protein.