Delicate Peppermint Cream Sweets (Printable)
Delicate peppermint sweets with a melt-in-the-mouth texture and refreshing flavor, perfect for sharing.
# What You'll Need:
→ Base
01 - 2 3/4 cups icing sugar, plus extra for dusting
02 - 1 medium egg white (or 2 tbsp aquafaba for vegan alternative)
03 - 1/2 teaspoon peppermint extract
→ Optional Decoration
04 - 2.5 ounces dark chocolate (minimum 70% cocoa), melted
# How To Make:
01 - Sift icing sugar into a large mixing bowl to remove lumps.
02 - Add egg white or aquafaba and peppermint extract to the icing sugar, mixing with a wooden spoon until a stiff, smooth paste forms.
03 - Dust a clean work surface lightly with icing sugar, then turn out the paste and knead gently until smooth.
04 - Roll the mixture to approximately 1/2 inch thickness.
05 - Use a small round cutter about 1 1/4 inch in diameter to cut circles, placing them on a baking tray lined with parchment paper.
06 - Allow to dry at room temperature for at least 1 hour or until firm to the touch.
07 - Dip half of each cream into melted dark chocolate, then return to the tray to set.
# Expert Tips:
01 -
- No baking required, just a little patience while they set.
- The texture is impossibly smooth and melts on your tongue like snow.
- You can make them vegan without losing any of the magic.
- They look impressive but take less than half an hour of actual work.
02 -
- If your paste feels too dry and crumbly, add a tiny splash of water and knead again.
- Don't skip the sifting step. Lumpy icing sugar will ruin the smooth melt-in-the-mouth texture.
- Peppermint extract is much stronger than essence, so measure carefully or you'll overpower everything.
03 -
- Use a very light hand when rolling the paste out. Too much pressure will make it dense instead of delicate.
- If you're making these in warm weather, chill the rolled paste for ten minutes before cutting so it holds its shape better.
- Add a tiny drop of green food coloring to the mixture if you want the traditional pastel mint look.