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Cookie 'n' Almond Parfaits

 Cookie 'n' Almond Parfaits
"These pretty layered parfaits are delectable," enthuses Carol Hagerty of Upper Arlington, Ohio. "You can easily make more for company, too."
2 ServingsPrep: 30 min. + chilling


  • 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 McCormick® Pure 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°, 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.
Nutritional Facts: 1 parfait equals 512 calories,

2 of 2

Cookie 'n' Almond Parfaits (continued)

Nutritional Facts: 27 g fat (11 g saturated fat), 54 mg cholesterol, 385 mg sodium, 64 g carbohydrate, 2 g fiber, 6 g protein.