5.0
(5)
Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
Line a couple of baking sheets with some grease proof paper and set aside.
Step 2
Whisk the egg white in a large bowl until light & fluffy, but not stiff.
Step 3
Sift in the icing sugar into the egg white. Add the peppermint extract and food colouring (if using,) and mix until combined into a dough. You may need to use your hands to bring the dough together.
Step 4
Take a small amount of the dough (about 1-2 teaspoons) and roll into a ball. Place onto your pre-lined trays and gently press with a fork. Repeat until all your dough is used - you should get around 20, depending on the size of your peppermint creams.
Step 5
Transfer the tray to the fridge for a minimum of 2 hours, or ideally overnight.
Step 6
To finish, break the chocolate up into a bowl and gradually melt in short bursts in the microwave, or over a bain-marie. Dip your peppermint creams halfway into the chocolate, one at a time, and place back onto the lined trays.
Step 7
Return to the fridge for a few hours to set the chocolate.
Your folders
goodto.com
3.8
(525)
Your folders
justamumnz.com
4.3
(13)
Your folders
tasteofhome.com
4.8
(6)
Your folders
delicious.com.au
35 minutes
Your folders
washingtonpost.com
4.0
(1)
Your folders
taste.com.au
4.5
(2)
15 minutes
Your folders
tasteofhome.com
4.5
(2)
10 minutes
Your folders
domesticgothess.com
5.0
(1)
15 minutes
Your folders
howsweeteats.com
5.0
(33)
Your folders
cooking.nytimes.com
5.0
(248)
Your folders
recipegoldmine.com
Your folders
taste.com.au
40 minutes
Your folders
taste.com.au
3.5
(2)
35 minutes
Your folders
alycealexandra.com
Your folders
bestrecipes.com.au
20 minutes
Your folders
ohhowcivilized.com
4.8
(5)
Your folders
wickedstuffed.com
Your folders
tasteofhome.com
4.0
(1)
15 minutes
Your folders
skinnytaste.com
5.0
(2)
120 minutes