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Easy Peppermint Creams

Western.Chefs's picture
Ingredients
  Icing sugar 8 Ounce, sifted
  Egg white 1 Tablespoon, beaten
  Peppermint 2 Drop
  Plain chocolate 1 Ounce, melted
Directions

In a bowl, mix the icing sugar to a stiff paste with the egg white. Add a few drops of peppermint essence to taste. Roll out the peppermint dough to 6 mm (1/4 inch) thick between sheets of non-stick kitchen or wax paper. Stamp out 2.5 cm (1 inch) rounds with a plain cutter. Leave for at least 24 hours to firm. Coat half the peppermint creams with melted chocolate, to give a fifty-fifty effect. Place on wax paper to dry.
Store both plain and chocolate creams in an airtight container, with paper between each of the layers. Makes about 28

Recipe Summary

Method: 
Melted

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1025 Calories from Fat 74

% Daily Value*

Total Fat 9 g13.5%

Saturated Fat 5.1 g25.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 30.3 mg1.3%

Total Carbohydrates 244 g81.3%

Dietary Fiber 1.7 g6.7%

Sugars 237.6 g

Protein 3 g5.7%

Vitamin A 0.1% Vitamin C 0.04%

Calcium 1.3% Iron 5.3%

*Based on a 2000 Calorie diet

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Easy Peppermint Creams Recipe