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Peppermint Creams
- Makes
3 Dozen
- Difficulty
Medium
- Ready in
30 min
Published 1974
Ingredients
1 12 oz 350 g
Method
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
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