Delicate Peppermint Cream Sweets

I started making peppermint creams on a rainy Sunday when I had nothing but icing sugar and an egg white left in the cupboard. The kitchen smelled cool and sweet within minutes, and I was shocked at how something so simple could taste so elegant. They reminded me of the old-fashioned sweets my grandmother kept in a tin by the window. Now I make them whenever I need a last-minute gift that feels thoughtful.

The first time I brought these to a friend's birthday tea, someone asked if I'd bought them from a fancy chocolatier. I laughed and said I'd made them that morning in my pajamas. There's something quietly satisfying about handing someone a homemade sweet that looks this polished.

Ingredients

• Icing sugar: The foundation of the entire recipe. Sift it well or you'll end up with lumps that won't dissolve, and the texture will suffer.
• Egg white: Acts as the binder to hold everything together. If you're making these vegan, aquafaba works beautifully and whips up just as smooth.
• Peppermint extract: Start with half a teaspoon and taste the mixture. You can always add more, but too much will make them medicinal instead of refreshing.
• Dark chocolate: Completely optional, but dipping half of each cream in melted dark chocolate adds a grown-up bitterness that balances the sweetness perfectly.

Instructions

Mix the base:

Sift your icing sugar into a large bowl, then add the egg white and peppermint extract. Stir with a wooden spoon until it starts to clump together into a stiff, slightly sticky paste.

Knead until smooth:

Dust your counter lightly with icing sugar and turn the paste out onto it. Knead gently for a minute or two until it feels silky and no longer grainy.

Roll and cut:

Roll the paste out to about one centimeter thick, then use a small round cutter to stamp out neat circles. Lay them on a tray lined with baking parchment.

Let them set:

Leave the creams at room temperature for at least an hour until they feel firm and dry to the touch. Resist the urge to rush this step or they'll stay sticky.

Dip in chocolate:

If you're using chocolate, melt it gently and dip half of each cream at an angle. Let the excess drip off, then set them back on the parchment to harden.

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I once made a batch of these for a colleague who was feeling low, and she told me later that she ate them slowly over three days, savoring each one with her morning coffee. It reminded me that small gestures made by hand carry more warmth than anything store-bought ever could.

Storing Your Peppermint Creams

Keep them in an airtight container at room temperature, layered between sheets of baking parchment if you've dipped them in chocolate. They'll stay fresh for up to two weeks, though mine rarely last that long. Avoid the fridge or they'll absorb moisture and lose their delicate snap.

Making Them Festive

During the holidays, I like to crush a candy cane into fine shards and sprinkle them over the wet chocolate before it sets. The red and white looks cheerful, and the extra crunch adds a playful texture. You could also dust them lightly with edible glitter or roll the edges in colored sugar.

Serving Suggestions

These are perfect alongside a pot of Earl Grey or served on a small plate after dinner in place of mints. I've also tucked them into cellophane bags tied with ribbon as party favors, and they always disappear first.

• Pair them with strong black tea to balance the sweetness.
• Arrange them on a tiered stand for afternoon tea gatherings.
• Wrap a few in waxed paper and tuck them into lunch boxes as a surprise treat.

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There's something quietly magical about turning three simple ingredients into something this refined. I hope these peppermint creams bring a little sweetness to your kitchen, and maybe to someone you care about too.

Questions & Answers

→ How do I achieve the smooth consistency for the creams?

Thoroughly mix the icing sugar with egg white or aquafaba and peppermint extract until a stiff, smooth paste forms. Kneading gently on a dusted surface helps create a uniform texture.

→ Can these sweets be made vegan?

Yes, replace the egg white with 2 tablespoons of aquafaba (chickpea brine) to maintain the binding and texture without animal products.

→ What is the best way to store the peppermint creams?

Store them in an airtight container at room temperature for up to two weeks to preserve freshness and texture.

→ How long should the creams set before handling?

Allow the cut shapes to dry at room temperature for at least one hour, or until firm to touch, before decorating or serving.

→ Can I add a chocolate coating to the creams?

Yes, dipping half of each cream in melted dark chocolate enhances flavor and adds a decorative touch after they have set.