Cookie Almond Parfaits

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
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 degrees, about 12 minutes.

Remove from the heat. Add almond extract and salt; beat until stiff peaks form. In a mixing 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. Makes 2 servings.