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Peppermint Creams
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I recently re-discovered my love for peppermint creams.. How do people make them? I just take one egg white and mix it with a tonne of icing sugar (along with peppermint essence and sometimes colouring) until it is a consistency like bread dough. Then i get messy and roll it into little balls and squish them to make flat circles. If you're lucky I sometimes melt some dark chocolate and drip it on top ;-)
There's my secret. Anyone got a tastier method??
There's my secret. Anyone got a tastier method??
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http://www.bbc.co.uk/cbeebies/artbox/makeit/st epmakes/peppermintcreams/index.shtml
http://www.rampantscotland.com/recipes/blrecip e_mint.htm
Their recipes looks just like yours to me Surfer:)
Traditional Scottish Recipes
- Peppermint Creams
Peppermint creams have been made for generations in Scotland (and, no doubt, elsewhere too!)
Ingredients:
White from one large egg or two small eggs
8 oz icing sugar (one cup of frosting if you live in the US)
Peppermint essence or peppermint oil
Method:
Beat the egg white in a bowl with a fork and sieve (sift) in 6 oz of icing sugar (frosting). Mix well with a wooden spoon and slowly sieve in more icing sugar, half a tablespoon at a time until you have made a stiff paste. Shake a little icing sugar on the work surface and empty the paste onto this. Add 3/4 drops of peppermint essence or oil and gently knead it together with your fingers until you have a smooth paste. Have a taste of a small piece and if the flavour is not strong enough, add a few more drops of the peppermint.
Rub icing sugar on a rolling pin and roll the paste to quarter of an inch (0.5cm) thick. Cut out individual peppermint creams with a cutter - a round one or any other shape you have handy. Cover a plate with non-stick parchment or greaseproof paper (vegetable parchment) and place the peppermint shapes on the paper. Cover with a clean tea towel and leave overnight in a cool place (but not the fridge). Store in small paper cases in an airtight tin.
http://www.rampantscotland.com/recipes/blrecip e_mint.htm
Their recipes looks just like yours to me Surfer:)
Traditional Scottish Recipes
- Peppermint Creams
Peppermint creams have been made for generations in Scotland (and, no doubt, elsewhere too!)
Ingredients:
White from one large egg or two small eggs
8 oz icing sugar (one cup of frosting if you live in the US)
Peppermint essence or peppermint oil
Method:
Beat the egg white in a bowl with a fork and sieve (sift) in 6 oz of icing sugar (frosting). Mix well with a wooden spoon and slowly sieve in more icing sugar, half a tablespoon at a time until you have made a stiff paste. Shake a little icing sugar on the work surface and empty the paste onto this. Add 3/4 drops of peppermint essence or oil and gently knead it together with your fingers until you have a smooth paste. Have a taste of a small piece and if the flavour is not strong enough, add a few more drops of the peppermint.
Rub icing sugar on a rolling pin and roll the paste to quarter of an inch (0.5cm) thick. Cut out individual peppermint creams with a cutter - a round one or any other shape you have handy. Cover a plate with non-stick parchment or greaseproof paper (vegetable parchment) and place the peppermint shapes on the paper. Cover with a clean tea towel and leave overnight in a cool place (but not the fridge). Store in small paper cases in an airtight tin.
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