Friday, 26 September 2008


1 Egg White
450g (1lb) Icing Sugar
Peppermint Essence or Oil of Peppermint

Beat the egg white until frothy but not stiff.
Sieve the icing, adding enough to produce a fairly stiff mixture.
Add a few drops of the essence or oil.
Knead the mixture into a firm paste and roll on a surface dusted with sieved icing sugar.
Cut into rounds or form small balls and flatten. (Alternatively use sweet cutters or a very small pastry cutter shape).
Place the peppermint creams onto rice paper (edible) or on parchment or greaseproof paper.
Place in a warm place to dry for 24 hours.
Store in an airtight container.

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