PEPPERMINT CREAMS RECIPE RECIPES

Steps:

• Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
• Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
• Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.

Steps:

• Whisk the egg white in a bowl until stiff peaks form when the whisk is removed. Slowly whisk in the lemon juice, peppermint and icing sugar to a stiff paste.
• Tip the peppermint mixture onto a work surface dusted liberally with icing sugar and roll out thinly.
• Use a 5cm/2in cutter to cut out circles and place them onto a baking tray. Chill in the fridge for 1-2 hours, or until the mixture has set.
• Meanwhile, melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
• Dip each peppermint cream into the melted chocolate and set aside on a baking tray. Chill the peppermint creams until set.