Peppermint Creams have been popular from the Victorian times onwards. This recipe is great for adapting once you have mastered creating the basic fondant you use. I will add the the adaption for making sugar mice later. Again this is another great recipe to make with children as it doesn't involve any cooking and they also make great presents. Children can decorate a simple box and on sheets of tissue paper can display their finished mints.
Preparation Time : 30 minutes
Drying Time : 24 hours
Makes : enough to make 450g (1lb)
INGREDIENTS
1 egg white
450g (1lb) icing sugar
A few drops of Oil of Peppermint or Peppermint Essence
Food colouring (if required)
METHOD
1. Beat the egg white until it is frothy but not stiff. Sieve the icing sugar and stir enough of it
into the egg white to form a fairly stiff mixture; the amount will depend on the size of the egg
you are using.
2. Add a few drops of peppermint oil or essence. (If you are adding food colouring then do it at
this stage). Knead the mixture to a firm paste and then roll it out on a board lightly dusted
with sieved icing sugar. Cut it into rounds about 1.5cm (1/2 an inch) across, or form the
mixture into balls and flatten them with a fork.
3. Place the peppermint creams in a single layer on a sheet of vegetable parchment or waxed
paper. Leave them in a warm place for 24hours to dry before storing in an airtight tin. If you
want to add a finishing touch to them then you can dip the finished mints in melted chocolate.
Dont want to make your own and want some posh ones to impress the neighbours then see the link below for these very impressive looking peppermint creams
http://www.hopeandgreenwood.co.uk/truffles_2/Peppermint-Creams/
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