Peppermint creams

1. 1

   Step 1: whisk the egg white until frothy.

2. 2

   Sive in the iceing suggar ang mix well add the peppermint essence and the colouring and mix well

3. 3

   Step 2: sprinkle iceing sugar onto your hands.

4. 4

   Role teaspoon sized amounts of the mixture into small balls and place on the bakeing tray

5. 5

   Step 3: flatten the balls with a fork to form flat discs.

6. 6

   Place in the fridge for 1 hour until firm

7. 7

   Step 4: put the chocolat into pieces into a heatproof bole.place the bowl on a pan of simmering water (about 5cm deep)

8. 8

   Step five: when the chocolat has melted, remove from.heat and sture until smoth allow to vool a litte

9. 9

   Step 6: dip eatch sweet into the chocolat until half coverd, place the sweets on the non-stick paper to set keep cool place in fridge until needed

* Per serving · 4 servings · Values may vary.

No additional tips available.