Peppermint Creams

  • Total Time

    15m
  • Serves

    20


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. Peppermint Creams are sometimes brought out as a Christmas treat but we like to make them all year round.

Method

  1. Place the egg white and a few drops of peppermint extract in a medium bowl and beat well using a wooden spoon.

  2. 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.

  3. 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.

  4. 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.

Let's Bake

The easiest way to follow a recipe

  • Quick and Easy

Reviews

  1. 5 star rating

    This are amazing

  2. 5 star rating

    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?

  3. 5 star rating

    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!).

  4. 5 star rating

    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?

    Thanks, Louise

    ---

    Hi Louise,

    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.

    Happy Baking

    The Baking Mad Team

  5. 5 star rating

    The recipe looks great - can I ask how long they will keep for (especially if making as a gift?)

    ---

    Hi Joanne,

    If you keep them in an airtight container you should be able to keep them for up to two months.

    Happy Baking,

    The Baking Mad Team

    thanks
    Joanne

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