Peppermint Creams Without Egg Recipes
PEPPERMINT CREAMS
Simple, creamy, peppermint treats you can make with just a handful of ingredients. They make a tasty homemade gift for anyone with a sweet tooth
Provided by Miriam Nice
Categories Treat
Time 35m
Yield makes 20
Number Of Ingredients 4
Steps:
- Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
- Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
- Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.
Nutrition Facts : Calories 51 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Protein 0.2 grams protein, Sodium 0.001 milligram of sodium
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- Combine the icing sugar, egg white (if using), and double cream in a large bowl. Add a few drops of peppermint essence to taste.
- Stir everything together, until it begins to form a very stiff paste ball. If it looks too sticky, you can add more icing sugar. You need to get it to form a consistency where you can roll it out or shape it with your hands, so adding more icing sugar is fine. If the mix doesn't seem to be forming a ball, you can add a tiny bit of water or a little more cream.
- Roll out into a long tube and cut into discs. You can also just roll it into a ball and pinch off bits and flatten out. I do this. :) Place on a baking sheet covered in wax/greaseproof paper.
- Place them in the refridgerator for a few hours or over-night. If you want to be fancy, you can dip these in melted chocolate and then put them back into the fridge until it hardens.
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- 1 Mix icing sugar, milk, food colouring (if using) and essence until they stick together. Add more milk if the mixture is too powdery. Add more sugar if it’s too moist.
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