Peppermint Creams

Peppermint Creams

1 large egg white
350g icing sugar
A few drops of peppermint oil
150g dark chocolate

Crack the egg white into an ANTA salad bowl and froth up with a fork. Sieve the icing sugar and add about half to the egg white, beating with a wooden spoon. Add a few drops of peppermint oil and continue to add further sugar. You may not need it all.

Roll the paste out to a long sausage about 3cm in diameter. Cut into 1cm slices. Put onto a tray lined with greaseproof paper and allow to dry out in a warm place for about 24 hours.

Once the sweets have dried out, break the chocolate into a small bowl and place over a pan of boiling water to melt. Remove from the heat and carefully dip half the sweet into the chocolate.

Place back onto the greaseproof paper until the chocolate hardens.

An ideal present or stocking filler, especially packaged in colourful ANTA stoneware or an empty candle pot.

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