Peppermint creams

Peppermint creams

By
From
Atelier Confectionery
Makes
380 g
Prep
15 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
1 egg white
350g icing sugar, sifted, plus extra for dusting
1/2 teaspoon peppermint extract
food colouring, (optional)

Method

  1. Line a baking tray with baking paper.
  2. Beat the egg white in a large bowl until foamy then add the sifted icing sugar and peppermint extract and colouring, if using. Mix well until combined.
  3. Lightly dust the work surface with some icing sugar and knead the mixture for 5 minutes. Roll out the mixture into a 1 cm thickness and cut into 4 cm rounds with a fluted pastry cutter.
  4. Place the rounds on the prepared baking tray and leave to dry for at least 3 hours, or preferably overnight. Store in an airtight container in a cool dry place for up to 2 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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