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Peppermint Filling
- Difficulty
Easy
By Helen Witty
Published 1983
This makes an almost crisp layer after it has “set” between the cookies; it’s quite different in texture from the buttercream above.
Ingredients
2 ¾ cup ¼ teaspoon
Method
Combine the egg whites and confectioners’ sugar in the top of a double boiler or a small metal bowl and set the container over, not in, simmering water. Whisk the mixture vigorously, or beat it constantly with a rotary or electric beater, until the filling is thick and warm (not hot) when poked with a fingertip. When ready, it should form fairly stiff peaks when the beater is lifted. Beat in th
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Components
- Peppermint Filling
Part of
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