Peppermint Creams


  • 1 free-range egg white
  • ½ a lemon
  • 400 g icing sugar, plus extra for dusting
  • ½ teaspoon peppermint extract


  1. Lightly beat the egg white in a bowl. When it starts to foam, squeeze in a drop of lemon juice.
  2. Sift in the icing sugar, peppermint and combine – when it gets too tough to mix with a spoon, bring together with your hands.
  3. Transfer to a surface dusted with icing sugar, then dust the mixture with icing sugar and roll out to 1cm thick.
  4. Cut with a round pastry cutter (roughly 3½cm) or shape by hand and transfer to a tray dusted in icing sugar to dry out.
  5. Store in an airtight container, should last a couple of weeks.