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Peppermint Creams


1 egg white
1 lb icing sugar
peppermint essence


Beat the egg white until frothy – do not overbeat. No, that is just enough. Perfect. Stop now.

Sieve in the icing sugar and now the mixture should be stiff. Yes, there is a lot of icing sugar on the floor. Don’t worry about that now. Don’t stand in it. Don’t … OK, your mother is going to have a fit.

Right, just a couple of drops of peppermint essence … just a couple, otherwise it’ll taste like toothpaste.

OK, are your hands clean? Now, make it into paste – yes, like playdough. No, you can’t eat playdough. Now, we’re going to roll it out and you can cut out circles. Well, yes, or I suppose you can have animal shapes … a peppermint cream horsie, that’s fine. Oh, a dinosaur? Well, yes, I don’t see why not … There we are. Now we have to put them in the fridge for 24 hours.

Well, no, I suppose we could test just one.

Well, I suppose they don’t all have to go in the fridge.

Or, no, any of them.

Love, Grampa

9780751544497Recipe taken from Meet Me at the Cupcake Café.