Peppermint Creams13 Reviews
- Prep: 15 min
- Ready In: 1 day
“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.” - by Julia
Original recipe yields 12 creams
- 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.
- 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.
Amount Per Serving (12 total)
- 119 cal
- 0 g
- < 1%
- 29.9 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"This did not work for me at all, unfortunately. The sugar and extract would not set and I ended up throwing it out...." See more"
"This was a great recipe, but I found that adding about 1/6 c. of water helped to form the dough...." See more"
MERYL THE YOUNG CHEF
"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 ge..." See moret used to. It's not solid or chewy...it's creamy and powdery combined."
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