Peppermint Creams

• 1 egg white
• 12 oz (or 12 heaped tablespoons) icing sugar

Find a medium-sized bowl and a fork for mixing, a sieve for the icing sugar, and a knife and a board for cutting.

Place the egg white in a mixing bowl and using a fork, whisk until frothy.

Using a wooden spoon, gradually beat in about two thirds of the sifted icing sugar. Add peppermint essence to taste – take care not to add too much.

Turn the mixture out on to a clean