How to Make Peppermint Creams at Home

Instructions

This peppermint cream recipe comes together quickly and needs no special equipment.

In a large bowl, whisk the egg white until frothy and lightly aerated, but not stiff.

Sift in the icing sugar and add the peppermint extract. Mix until the ingredients come together into a dough, then knead by hand until smooth.

Pinch off about ½ tablespoon of dough, roll into a ball and gently flatten into a small disc.

Arrange the discs on a lined or dusted baking sheet and set aside to dry for at least 3 hours.

When the creams have formed a light crust, you can dip them in melted chocolate or drizzle chocolate over them for a decorative finish.

Return the coated creams to the tray and allow the chocolate to set before serving or storing.

Variations

• Food colouring – Add a few drops of gel food colouring to the dough to create green or pastel-coloured creams.
• Lemon or orange creams – Substitute lemon or orange extract (or add a little citrus juice and fine zest) for a bright citrus version.
• Coffee creams – Dissolve 2 teaspoons of instant coffee in 4 tablespoons of boiling water and use a portion of this in place of peppermint extract for a coffee-flavoured cream.
• For other peppermint treats, consider making peppermint ice cream or other mint desserts as a complement to these creams.
• If you enjoy no-bake festive sweets, rum balls and similar treats pair well with peppermint creams on a gift plate.

Storage

Store peppermint creams in an airtight container in the fridge for up to three weeks.

They can also be frozen for up to three months. Freeze in a freezer-safe bag or container and thaw at room temperature before serving.

Traditionally, peppermint creams use raw egg white. While many people consume them without issue, raw egg whites carry a small risk of food-borne pathogens. Exercise caution for young children, pregnant people, and the elderly. Alternatives include using condensed milk or a royal icing mix made with pasteurised dried egg white.

Peppermint creams should be soft inside with a light crust. If they turn out hard, the dough likely contained too much icing sugar. Add small amounts of water (¼ teaspoon at a time) to achieve a softer, pliable consistency.

If the creams remain very soft, add a little more icing sugar and allow more drying time. If short on time, chilling or freezing the shaped creams for 15–20 minutes can help them firm up before further handling.

• 1 large egg white
• 300 g icing sugar
• 1 teaspoon peppermint extract
• 100 g dark chocolate optional

• Prepare baking sheet. Dust a large baking sheet or plate with icing sugar or line it with greaseproof paper and set aside.
• Whisk the egg white. In a large bowl, whisk the egg white until frothy but not stiff.
  1 large egg white
• Add the icing sugar. Sift in the icing sugar and add the peppermint extract. Mix until the mixture forms a dough. If using food colouring, add it here. Knead the dough until smooth and non-sticky. If too dry, add water ¼ teaspoon at a time; if too sticky, add more icing sugar.
  300 g icing sugar, 1 teaspoon peppermint extract
• Shape the patties. Roll small portions (about ½ tablespoon) into balls, flatten to disks and place on the prepared sheet.
• Allow to dry. Leave the mint creams to dry for at least 3 hours or overnight. If desired, dip or drizzle with melted chocolate, return them to the tray and allow the chocolate to set. Enjoy!
  100 g dark chocolate (optional)

Replace the egg white with about 4 tablespoons (60 ml) of condensed milk and proceed with the recipe as described. Alternatively, use royal icing mix reconstituted with a tablespoon or two of water and knead to a smooth dough.

Storage and freezing:

Store in an airtight container in the fridge for up to three weeks. Freeze for up to three months in a freezer-safe bag or container; thaw at room temperature before serving.