Peppermint creams are one of those things that we always used to make at Christmas time when I was a kid so I decided to knock some up earlier in the week. I'll have to ask Madhouse Nanny what her recipe was because ours came out much softer. I bet she didn't use raw egg white either !
1 egg white
325g icing sugar
few drops of green food colouring (optional)
Melted chocolate (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. Add the food colouring if required. I didn't have any green left so I had to mix yellow and blue !
Roll the mixture into balls and put them 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. (Ours were more like dollops with a spoon.) Refrigerate for 24 hours.
Instead of peppermint, you can use orange essence or lemon juice. Once set, if you like, you can melt some chocolate in a bowl and dip the peppermint creams in.
The Madhouse Mini-testers were very impressed at making "mint sweets" - I don't think they'd ever thought about making rather than buying sweets !
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