<img class="alignnone size-full wp-image-1493" src="https://wonderfullybookish.files.wordpress.com/2016/02/peppermint-creams.png" alt="peppermint creams" width="606" height="170" />
After Christmas this year I wrote this post about festive chocolate-coated peppermint creams. I finished the post, saved it in my drafts, and forgot about it… until now! I know it’s March, but oh well – why should the post go to waste? And who says peppermint creams should just be made at Christmas?! Not me!
On Christmas Eve we made a huge batch of these and they’re amazing. They’re so light and delicate that I could easily eat twenty of them in a sitting (maybe that’s a bad thing but hey, it’s Christmas!). Here’s how we made them!
What you need:
- The white of one egg
- 12oz of icing sugar
- Peppermint extract or flavouring
- Green food colouring
- Some dark chocolate to melt
- Rolling pin
- Greaseproof paper
- Dough cutters (festive shapes are recommended, but circles are fine too!)
How to make them:
- Mix together the egg white with roughly 10oz of icing sugar. It should form a dryish dough that is hard enough to knead.
- Knead the dough with some peppermint extract and green food colouring (enough to see and taste; how green and minty you’d like it is up to you).
- Roll out the dough until it’s about half a centimetre thick.
- Cut the dough with the dough cutters and put them on some greaseproof paper to dry out. Leave them for a few hours to completely dry out so they won’t break when you handle them.
- After they’re completely dry and they don’t fall apart when you pick it up, melt some chocolate. Use the chocolate to half-dip each peppermint cream, and leave them to set on another piece of greaseproof paper.
- Once they’re set, store them in the fridge.
Although it’s now after Christmas, these are great for something for a festive or New Year buffet table or cute as little gifts!
Let me know if you make these and how yours turn out!