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Peppermint Creams

Peppermint Creams

  • Prep

    15 m
  • Ready In

    1 d
Julia

Julia

The creams need to set overnight. If you wish to use chocolate, melt 2 ounces chocolate chips, then dip half of the cookie into it. You may also knead in food coloring before you mold them.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. In large bowl, whisk egg white until frothy, but not stiff. Stir in confectioners' sugar and peppermint extract. You may need to knead it with your hands. If you wish to add food coloring, knead it in, and keep kneading until the color is evenly distributed.
  2. Line a cookie sheet with parchment paper. Form the dough into small balls, place on cookie sheet and flatten slightly. Cover and let sit overnight in a cool, dry place, until set.
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Reviews

GINAH1
17

GINAH1

2/10/2004

This did not work for me at all, unfortunately. The sugar and extract would not set and I ended up throwing it out.

ROBERST
14

ROBERST

10/8/2003

This was a great recipe, but I found that adding about 1/6 c. of water helped to form the dough.

MERYL THE YOUNG CHEF
12

MERYL THE YOUNG CHEF

2/10/2004

These were ok. Personally I liked them, but my friends and family weren't thrilled. I also do not like the idea of uncooked egg whites in the recipe. The texture is kind of different and hard to get used to. It's not solid or chewy...it's creamy and powdery combined.

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