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Peppermint creams
Peppermint creams
Makes 22 to 25
Cooks In20 minutes plus drying
DifficultySuper easy
Jamie Magazine
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Ingredients
- 1 free-range egg white
- ½ a lemon
- 400 g icing sugar , plus extra for dusting
- ½ teaspoon peppermint extract
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Jamie Magazine
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Method
- Lightly beat the egg white in a bowl. When it starts to foam, squeeze in a drop of lemon juice.
- Sift in the icing sugar, peppermint and combine – when it gets too tough to mix with a spoon, bring together with your hands.
- Transfer to a surface dusted with icing sugar, then dust the mixture with icing sugar and roll out to 2cm thick.
- Cut with a round pastry cutter (roughly 3½cm) and transfer to a tray dusted in icing sugar to dry out.
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