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
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.