Delicate Peppermint Creams (Printable version)

Delicate sweets with refreshing peppermint flavor, perfect for gifting or enjoying alongside tea.

# What You'll Need:

→ Base

01 - 2 ¾ cups icing sugar, plus extra for dusting
02 - 1 medium egg white (or 2 tablespoons aquafaba for vegan option)
03 - ½ teaspoon peppermint extract

→ Optional Decoration

04 - 2.5 ounces dark chocolate (minimum 70% cocoa), melted

# How to Prepare:

01 - Sift the icing sugar into a large mixing bowl to ensure a smooth texture.
02 - Add the egg white or aquafaba and peppermint extract, then mix with a wooden spoon until a stiff, smooth paste forms.
03 - Dust a clean work surface lightly with icing sugar. Turn the paste onto the surface and knead gently until smooth.
04 - Roll the paste to approximately ½ inch thickness.
05 - Use a small round cutter about 1¼ inches in diameter to cut circles. Arrange them on a baking tray lined with baking parchment.
06 - Allow the creams to dry at room temperature for at least 1 hour or until firm to the touch.
07 - Dip half of each cream into the melted dark chocolate, then return to the tray to set.

# Expert advice:

01 -
  • They come together in minutes with just three ingredients you probably already have.
  • The texture is impossibly smooth and melts on your tongue like snow.
  • They look elegant enough to gift but are secretly one of the easiest sweets you'll ever make.
  • You can make them vegan without any compromise on taste or texture.
02 -
  • Don't skip sifting the icing sugar or you'll end up with gritty creams that look homemade in the wrong way.
  • Taste the mixture before rolling it out, because once they're cut and set, it's too late to adjust the peppermint flavor.
  • If the paste feels too wet and won't hold its shape, add icing sugar a tablespoon at a time until it firms up.
03 -
  • Use a palette knife to lift the cut creams off the worktop if they're sticking, it keeps the edges neat.
  • Melt the chocolate in short bursts in the microwave or over a bowl of hot water, stirring often so it doesn't seize or burn.
  • If you're gifting them, pack them in a small tin lined with tissue paper and they'll look like they came from a proper sweetshop.

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