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Peppermint creams
Ingredients
1
free-range egg white
½
a lemon
400g
icing sugar, plus extra for dusting
½ teaspoon
peppermint extract
Instructions
1
Sift in the icing sugar, peppermint and combine – when it gets too tough to mix with a spoon, bring together with your hands.
2
Transfer to a surface dusted with icing sugar, then dust the mixture with icing sugar and roll out to 2cm thick.
3
Cut with a round pastry cutter (roughly 3½cm) and transfer to a tray dusted in icing sugar to dry out.
Notes
Nutrition Facts
(per serving)
Calories:
304 calories
Servings:
8 servings
Carbohydrates:
76.0 g
Fat:
0.0 g
Fiber:
0.0 g
Protein:
0.8 g
Sugar:
30.0 g
Meal Effort
Preparation:
17 minutes
Cook:
0 minutes
Total:
17 minutes