Peppermint Creams

• 1 large egg white
• 12 oz (350 g) icing sugar

Use oil of peppermint for these; it is obtainable from a chemist and gives the best flavour.

Crack the egg white into a large mixing basin and beat with a fork until frothy. Sieve the icing sugar and add about half to the egg white. Beat well with a wooden spoon. Add a few drops of oil of peppermint, but too little rather than too much at this stage. Gradually beat in more of the icing