“These are my favorite dessert. A melt in your mouth treat for all of the sweet tooths out there!”
READY IN:
25mins
YIELD:
30 creams
UNITS:
US

Ingredients Nutrition

  • 1 egg white
  • 3 cups confectioners' sugar
  • 18 teaspoon peppermint extract
  • OPTIONAL
  • food coloring (your choice colors)
  • 2 ounces semisweet chocolate

Directions

  1. Line a cookie sheet with waxed paper.
  2. Whisk the egg white in a bowl well until it turns frothy but not stiff.
  3. Sift the confectioners' sugar into the bowl with the egg white and stir until the mixture is stiff.
  4. Remove the mixture from the bowl (should be similar to a ball of dough) and knead in the peppermint extract.
  5. Separate the ball into three smaller balls. You may knead food coloring into each if you like. (optional).
  6. Roll the mixture out into small balls, slightly smaller than walnuts. Line them up in rows on the cookie sheet.
  7. Flatten the balls using a fork. Then let them sit for 24 hours, or until firm. (if you do not plan to dip them in chocolate you may eat them within a few hours of making).
  8. OPTIONAL: For chocolate dipped creams:.
  9. Melt the chocolate in a bowl over a pan of simmering water on the stove. When melted, dip some of the creams into the chocolate and let cool on the cookie sheet.
  10. ENJOY!

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