Peppermint creams Ingredients Makes: 35 sweets 1 egg white 340g (12oz) icing sugar a few drops peppermint extract a few drops food colouring (optional) Line a baking sheet with greaseproof paper. Whisk the egg white lightly in a bowl until frothy but not stiff. Sift the icing sugar into the bowl and stir it into the egg white with a wooden spoon until the mixture is stiff. Knead in the peppermint essence. And the food colouring if required. Roll the mixture into balls and put on a baking sheet. Use a fork to flatten them. If the fork sticks to them, then dip the fork in icing sugar before pressing down. Refrigerate for 24 hours. Other ideas Instead of peppermint, you can use orange essence, lemon juice or strawberry essence. Other ideas Once set, if you like, you can melt 55g (2oz) chocolate in a bowl over a pan of simmering water. Dip the peppermint creams in.
Posted on: Sun, 04 Jan 2015 19:18:38 +0000
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