Sunday, 18 December 2011

Peppermint Creams

This recipe is from the Mrs Beeton's Christmas book and I have used it time and time again.


400g/14oz of sieved icing sugar
2 egg whites
2 x 5ml/2 teaspoons of good quality peppermint essence (I use the one Lakeland sell)
Icing sugar for dusting

To make sift the icing sugar into a bowl and work in the egg whites and the peppermint essence.  Mix well to a moderately firm paste.  Knead the "dough" until nice and smooth and then roll out on a board dusted with icing sugar to help stop the "dough" from sticking.  Roll out to about 5mm/1/4 of an inch thick.  Cut into small rounds or fancy shapes and put onto greaseproof paper. I have been known to use a lid which has been washed thoroughly for a small disk shape, but before cutting out have dusted with icing sugar.  Leave to dry for about 12 hours making sure that each sweet is turned during that period.  Pack into an air tight container lined with waxed paper.  You can decorate the sweets further by adding green colouring to the initial mix or by dipping either the whole sweet or part of the sweet in chocolate.

Makes approximately 48 sweets if you can leave the "dough" alone otherwise far less!





  1. It all sounds delish!

    You're so busy, will be nice @Cmas to sit and enjoy all of you're hard work.....and the delight of those sharing the holiday with you.


  2. I love peppermint creams ,but I wonder if there is an alternative to raw egg white.

  3. Hi Cottonreel

    Good point I hadn't thought of that. However according to the website there is a pasteurised egg white that can supposedly be bought from supermarkets, although to date I haven't come across this. Alternatively, although am not sure but would suggest dried egg powder.




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