These tasty bitesize sweets are great for all of the mint-lovers out there and can be served as an after dinner treat, given as a gift or even just to nibble on snuggled up in front of the telly. It is so quick and simple to make, why not get the kids involved with helping you. Add a drop of green food colouring if you want them to turn out green! If you want to make them without an egg, use condensed milk instead.
Place the egg white and a few drops of peppermint extract in a medium bowl and beat well using a wooden spoon.
Add the icing sugar and stir well until the mixture begins to come together. Use your hand to bring the mixture together to form a soft dough.
Roll teaspoonfuls into balls and place on greaseproof paper. Flatten down with the back of a spoon. You can then decorate with a fork or the end of a straw. Leave to harden.
To decorate, melt the chocolate and dip the peppermint creams to half coat them. Leave them aside to dry and sprinkle on chopped peppermint candy canes.
The easiest way to follow a recipe
15 July 2019
My sister made these and they tasted and looked absolutely amazing. But how much time would you say is the minimum amount of time to leave in the fridge?
22 December 2018
I have made these in the past with young children using shop bought fondant icing with maybe the addition of a little icing sugar if the flavouring makes the mixture too sticky.
They last for ages then (if the children give them a chance!).
09 January 2018
I love this recipe and want to try as it looks so easy. I would like to replace the egg with the condensed milk but you don't state how much to use. Could you please enlighten me? Additionally if using condensed milk how should I store them and how long will they last?
If you swap out the egg with 135g of condensed milk, that should work. You could then store them for up to 3 weeks in the fridge.
We hope that helps.
The Baking Mad Team
14 November 2017
The recipe looks great - can I ask how long they will keep for (especially if making as a gift?)
If you keep them in an airtight container you should be able to keep them for up to two months.
The Baking Mad Team
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