NORTH ANDOVER, Mass. —
1/4 chopped toasted peanuts
1/4 cup granulated sugar
2 cups whipped topping
You will need six, 6-ounce wine glasses to hold the parfait.
In a food processor, puree the egg whites and sugar until peaks form. Add peanut butter and 1/2 chopped banana to the mixture and pulse for 5 seconds. In the bottom of each glass, put in 1 ounce of chopped cookies, spoon in 3 ounces of parfait mixture, then spoon 2 ounces of whipped topping. Sprinkle chopped peanuts and extra-chopped cookies to finish.
— Recipe from the Wyndham Andover Hotel
Pink Lemonade Torte
6 egg whites
1/4 teaspoon cream of tartar
11/2 cups of sugar
1/4 cup cornstarch
1 teaspoon vanilla
1 cup crushed Girl Scout Lemonade cookies
16 ounces of lemon curd
1/2 pint fresh raspberries
2 tablespoons powdered sugar to garnish
Combine eggs, vanilla, cream of tartar in a mixer and whip at high speed. While mixing, add sugar, one tablespoon at a time, until stiff peaks form. Take bowl off the mixer and fold in cornstarch and crushed cookies, being careful not to deflate eggs. On two parchment-lined cookie sheets, draw four, 7-inch circles and flip parchment over — you should be able to see the lines. Divide the egg mixture into the four circles and spread out to the lines and bake at 350 for 45 to 50 minutes or until dacquoise is dry. You will need 16 ounces of lemon curd and half a pint of raspberries and confectioners sugar to garnish. Place one dacquoise layer down on a cake plate and spread 1/4 cup lemon curd onto the layer, place another dacquoise layer and top with lemon curd and three-quarters of the raspberries. Top with dacquoise and 1/4 cup lemon curd and then top with the final dacquoise layer. Place the torte into the refrigerator for two hours to cure. To serve, dust the top with powdered sugar and top with the remaining raspberries.