Ingredients
4 large egg whites1/2 teaspoon cream of tartar1 cup sugarPARFAITS:5 cups sliced peeled fresh or frozen peaches, thawed1/4 cup sugar1 tablespoon plus 1/4 cup Amaretto, divided1/2 cup cream cheese, softened1 cup confectioners’ sugar2 cups heavy whipping creamOptional toppings: Toasted sweetened shredded coconut and/or sliced almonds
Preparation
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-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 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 6 dessert dishes. Layer with half 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.
