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Easy Peppermint Creams

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

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

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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

Easy Peppermint Creams Recipe