Peppermint Creams
Soft, sweet fondant sweets of icing sugar, pasteurised egg white and peppermint, cut into rounds and left for 2 hours to firm up.
Making Peppermint Creams Ahead
Keeps for 2 weeks in an airtight tin between sheets of paper.
Peppermint Creams: The Method
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Whisk the egg white and peppermint extract in a bowl until frothy.
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Stir in the icing sugar a spoonful at a time until you have a firm, smooth dough.
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Dust the work surface with icing sugar, roll the dough 1 cm thick and cut out 30 rounds with a 3 cm cutter.
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Lay on a sheet of greaseproof paper and leave for 2 hours until firm.
Related guide: Prep, cook and total time.
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A Few Pointers
- Sift the icing sugar to avoid lumps.
- Add the sugar slowly to get the right consistency.
- Use pasteurised egg white from a carton.
Behind the Recipe
Icing sugar, egg white, peppermint: a short list, and about half an hour of fiddly pleasure. Peppermint creams are old-fashioned sweets, soft in the middle and slightly crisp on the outside, and they make a good edible gift. They make good gifts.
Use pasteurised egg white from a carton, because the mixture is not cooked. Whisk the egg white with the peppermint extract until just frothy, then add icing sugar a spoonful at a time, stirring until it forms a stiff, smooth dough. Add the sugar in stages. The amount needed depends on the size of the egg white, and the dough should feel like soft modelling clay that does not stick to the fingers.
Dust the surface with icing sugar, roll the dough to about the thickness of a finger and cut into small rounds. Lay them on parchment and leave in a cool place for two hours to dry out. Dip half in melted chocolate for a more elaborate sweet. They keep well in a tin.
What to Put Next to It
Dark chocolate · Coffee · Hot chocolate · Gift tin
Questions About Peppermint Creams
How long does Peppermint Creams take to make?
25 minutes of preparation and of cooking, plus 2 hours of Setting, so allow 2 hours 25 minutes from start to finish. The recipe serves 30.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published .
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