Peppermint Creams

mrs_baggins

can you make them using a food prepartaion blender thingy? cant think what they are called! It sjust me being lazy!

Noozan

cantcope wrote:

I want to make some coffee cremes. Doyou think it would work if i just substitue the peppermint essence for coffee essence?

Yes, works fine and very tasty.

You can also substutite the peppermint essence for grated lemon or orange rind or peanut butter too.

wendy_ann1983

mirakl wrote:

http://forums.moneysavingexpert.com/showthread.html?t=281584&highlight=peppermint+creams


I found I needed to add tons more icing sugar but I think the variable size of the egg white means you just have to accept that you just have to keep adding icing sugar until it's pretty solid.

I then melted dark choc and slashed it all over the squares I cut. It looked very pretty.

mmmmm sounds good, can't wait until im off on thurs to try it

cantcope

The coffee creams came out better than my peppermint ones! They were a bot strong so i've half dipped them in chocolate. They look great and taste even better.

mrs_baggins

saw the thread for making peppermint creams and thought I will give it a whirtl but how long do they keep? they have egg whites in so I guess not long!

purpleimp

you can use evaporated milk in them too, I've got the same how long will they keep dilema as I'm putting them into hampers but don't want to make them tooooooooooooo far in advance.x

Sarahsaver

ABout half an hour after making them is how long they would last here! :eek:

squeaky

Hi mrs baggins, I've added your question onto the end of the thread that you saw to keep all the posts on this in one place.

maow425

Read in Good Food mag that you can substitute eggwhite for reconstituted dried egg white (in with all the other baking stuff, Super Cook do one I think) for anything requiring egg white. Good for those who would not generally be allowed raw egg (i.e. pregnant women, children and elderly), and I guess this would also help with the shelf life, as the sugar wwould also act as a natural preservative. If there's lemon juice in the recipe this also helps, as the acid in lemon is supposed to be bactericidal.

mrs_baggins

i never knew you could get dried egg white!! I will make some now and see how long they look to be ok. will use hubby as a guinea pig!! well- he snores like one anyway!