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Peppermint creams

Peppermint creams

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Makes 22 to 25

Cooks In20 minutes plus drying

DifficultySuper easy

Nutrition per serving
  • Calories 74 4%

  • Fat 0g 0%

  • Saturates 0g 0%

  • Sugars 18g 20%

  • Salt -g 0%

  • Protein 0.2g 0%

  • Carbs 18.2g 7%

  • Fibre -g -

Of an adult's reference intake


  • 1 free-range egg white
  • ½ a lemon
  • 400 g icing sugar , plus extra for dusting
  • ½ teaspoon peppermint extract

Recipe From

Jamie Magazine

By Georgina Hayden


  1. Lightly beat the egg white in a bowl. When it starts to foam, squeeze in a drop of lemon juice.
  2. Sift in the icing sugar, peppermint and combine – when it gets too tough to mix with a spoon, bring together with your hands.
  3. Transfer to a surface dusted with icing sugar, then dust the mixture with icing sugar and roll out to 2cm thick.
  4. Cut with a round pastry cutter (roughly 3½cm) and transfer to a tray dusted in icing sugar to dry out.

Watch the video: Peppermint Creams