Peppermint creams

    1 day 20 min

    Perfect for gifts in Christmas hampers! These no-cook sweets can be served as they are or dipped in melted chocolate.


    Kent, England, UK
    397 people made this

    Makes: 35 sweets

    • 1 egg white
    • 340g (12 oz) icing sugar
    • a few drops peppermint extract
    • a few drops food colouring (optional)

    Prep:20min  ›  Extra time:1day chilling  ›  Ready in:1day20min 

    1. Line a baking sheet with greaseproof paper. Whisk the egg white lightly in a bowl until frothy but not stiff.
    2. Sift the icing sugar into the bowl and stir it into the egg white with a wooden spoon until the mixture is stiff.
    3. Knead in the peppermint essence. And the food colouring if required.
    4. Roll the mixture into balls and put on a baking sheet. Use a fork to flatten them. If the fork sticks to them, then dip the fork in icing sugar before pressing down.
    5. Refrigerate for 24 hours.

    Other ideas

    Instead of peppermint, you can use orange essence, lemon juice or strawberry essence.

    Other ideas

    Once set, if you like, you can melt 55g (2oz) chocolate in a bowl over a pan of simmering water. Dip the peppermint creams in.

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    Reviews in English (36)


    I want to make these to give as presents at Christmas, does anyone know how long they keep and how should I store them?  -  26 Nov 2011


    I found this recipe quite dry, so decided to add a few drops of water to the mixture which helped.  -  17 Dec 2011


    I found pepperiment essence today in Morrisons, in the aisle by the sugar and other baking products. Thanks!  -  28 Nov 2011