Peppermint Creams
Delicious little homemade peppermint sweets, dipped in dark chocolate.
PRINT RECIPE
Servings: 20 creams
INGREDIENTS
- 1 Egg White (at room temperature; see Egg Size note below)
- 325 g Icing Sugar (plus extra for dusting)
- 1-2 tsp Peppermint Extract
- Green Food Colouring (optional)
- 100 g Dark Chocolate
EQUIPMENT
- Small Whisk
- Fork
INSTRUCTIONS
- Line a couple of
baking trays withgreaseproof paper and set aside. - Whisk the egg white in a large bowl until light & fluffy, but not stiff.
- Sift the
icing sugar into the egg white. Add the peppermint extract and food colouring (if using) and mix until combined into a dough. You may need to use your hands to bring the dough together. - Take a small amount of the dough (about 1-2 teaspoons) and roll into a ball. Place onto your pre-lined
trays and gently press with a fork. Repeat until all your dough is used - you should get around 20, depending on the size of your peppermint creams. - Transfer the tray to the fridge for a minimum of 2 hours, or ideally overnight.
- To finish, break the chocolate into a bowl and gradually melt it in short bursts in the microwave or over a bain-marie. Dip your peppermint creams halfway into the chocolate, one at a time, and place them back onto the lined
trays . - Return to the fridge for a few hours to set the chocolate.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Egg Size: When it comes to eggs, I always buy mixed-weight free-range eggs. Generally, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.
Storage: Once your Peppermint Creams have set in the fridge, you can store them in an airtight container and keep them in the fridge. They should keep fine for up to 2 weeks when stored this way.
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