Delicate Peppermint Creams

I started making these on a rainy Saturday when I had nothing but icing sugar and an egg white left in the kitchen. The peppermint oil I'd bought months ago was gathering dust in the cupboard, and I figured why not try something simple. Twenty minutes later, I had a tray of pale, powdery discs that tasted like childhood sweetshops. I've been making them ever since, especially when I need a quick homemade gift that feels special without the fuss.

The first time I made these for my neighbor, she thought I'd bought them from a fancy confectioner. She kept asking where I got them, and when I finally admitted I'd rolled them out on my kitchen counter an hour earlier, she didn't believe me. Now she asks for a tin every Christmas, and I always make extra because they vanish faster than I expect.

Ingredients

• Icing sugar: The foundation of these creams, it gives them that silky, melt-away texture. Sift it well or you'll end up with lumps no amount of kneading will fix.
• Egg white: Acts as the binder that holds everything together into a smooth, pliable paste. If you're going vegan, aquafaba works just as well and I've never noticed a difference.
• Peppermint extract: This is where the magic happens, so use a good quality one. Start with half a teaspoon and taste the mixture before rolling, you can always add a drop or two more if you want a stronger hit.
• Dark chocolate: Completely optional, but dipping half of each cream in melted chocolate turns them into something a bit more grown-up and indulgent. Go for at least 70 percent cocoa for a nice contrast to the sweetness.

Instructions

Sift the sugar:

Tip the icing sugar through a sieve into a large bowl. This step matters more than you'd think because even tiny lumps will show up in the finished creams.

Mix the paste:

Add the egg white and peppermint extract, then stir with a wooden spoon until it clumps together into a thick, sticky mass. It'll look rough at first, but keep going until it starts to pull away from the sides of the bowl.

Knead until smooth:

Dust your worktop with icing sugar and turn out the paste. Knead it gently for a minute or so until it feels smooth and soft, like playdough. If it's too sticky, dust with a bit more sugar.

Roll it out:

Flatten the paste with a rolling pin to about one centimeter thick. Try to keep the thickness even so all the creams set at the same rate.

Cut the circles:

Use a small round cutter to stamp out as many discs as you can, then gather the scraps, re-roll, and cut again. Lay them on a tray lined with baking parchment, leaving a little space between each one.

Let them set:

Leave the tray out at room temperature for at least an hour. They'll firm up and develop a slight crust on the outside while staying soft inside.

Dip in chocolate:

If you're using chocolate, melt it gently and dip half of each cream, letting the excess drip off before placing them back on the parchment. Let the chocolate set completely before storing.

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There's something quietly satisfying about arranging these on a plate for guests and watching them reach for a second one without saying a word. They're unassuming little things, but people always seem surprised by how good they are. I made a batch for a bake sale once and they sold out in ten minutes, which felt like a small victory for something so simple.

How to Store Them

Keep them in an airtight container at room temperature and they'll stay fresh for up to two weeks. I like to layer them between sheets of baking parchment so they don't stick together, especially if you've dipped them in chocolate. They don't need the fridge, and actually they're better when they're not too cold because the texture stays soft and creamy.

Making Them Vegan

Swap the egg white for two tablespoons of aquafaba, the liquid from a tin of chickpeas. It works exactly the same way and I've served vegan versions to people who had no idea they weren't made with egg. Just make sure your chocolate is dairy-free if you're going that route, and check the label on your icing sugar because some brands use bone char in processing.

Ideas for Variations

Once you've made the basic version a few times, it's easy to play around. I've tried adding a tiny drop of green food coloring for a pastel mint look, or rolling them in crushed candy canes before they set for a festive crunch. You could swap the peppermint for orange extract and dip them in milk chocolate, or leave out the extract altogether and fold in a spoonful of freeze-dried raspberry powder for something fruity.

• Try adding a pinch of matcha powder for a subtle earthy flavor and a pale green tint.
• Roll them in desiccated coconut instead of dusting with icing sugar for a different finish.
• Press a whole blanched almond into the top of each one before they set for a bit of texture.

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These little creams have become one of my go-to recipes when I want to make something thoughtful without spending hours in the kitchen. They're proof that sometimes the simplest things are the ones people remember.

Recipe FAQs

→ Can I make these creams vegan?

Yes, replace the egg white with 2 tablespoons of aquafaba to achieve a vegan-friendly consistency.

→ How should I store the peppermint sweets?

Store in an airtight container at room temperature for up to two weeks to maintain freshness.

→ Is it necessary to use dark chocolate for decoration?

No, the chocolate coating is optional. If used, dark chocolate with at least 70% cocoa provides a rich contrast to the mint.

→ Can I add crushed candy cane for festive flavor?

Yes, sprinkling crushed candy cane onto the chocolate before it sets adds a festive touch and extra crunch.

→ How long do the peppermint creams need to set?

Allow the creams to dry at room temperature for at least one hour or until firm to the touch.