Peppermint creams

• 1 lb (450 g) icing sugar
• ½ level teaspoon cream of tartar

This is an uncooked fondant. Sift the icing sugar and cream of tartar on to a work surface. In a mixing bowl, break up the egg white with a fork. Gradually beat in about one-third of the sifted sugar with a wooden spoon to make a stiff paste. Add a few drops of oil of peppermint or the peppermint essence and a few drops of food colouring, if using it.

Turn mixture on to the remaining ic