Peppermint Creams

1. 1

   Line a cookie sheet with waxed paper.

2. 2

   Whisk the egg white in a bowl well until it turns frothy but not stiff.

3. 3

   Sift the confectioners' sugar into the bowl with the egg white and stir until the mixture is stiff.

4. 4

   Remove the mixture from the bowl (should be similar to a ball of dough) and knead in the peppermint extract.

5. 5

   Separate the ball into three smaller balls.

6. 6

   You may knead food coloring into each if you like.

7. 7

   (optional).

8. 8

   Roll the mixture out into small balls, slightly smaller than walnuts.

9. 9

   Line them up in rows on the cookie sheet.

10. 10

    Flatten the balls using a fork.

11. 11

    Then let them sit for 24 hours, or until firm.

12. 12

    (if you do not plan to dip them in chocolate you may eat them within a few hours of making).

13. 13

    OPTIONAL: For chocolate dipped creams:.

14. 14

    Melt the chocolate in a bowl over a pan of simmering water on the stove.

15. 15

    When melted, dip some of the creams into the chocolate and let cool on the cookie sheet.

16. 16

    ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.