Peppermint Creams / Lemon Creams

krayzechick

Just *HOW* do you make them???

I've researched on the internet but every recipe is telling me different!

12oz icing sugar? 1lb icing sugar? egg whites? glycerine?

Need to make them tomorrow night with my guide group so need the recipe asap please!

Thankyou so much!!

xx

nickyhutch

I would imagine they all work......just different quantities. Why not try out a tiny sample?

eileenfromplaistow

confectioner badge eh?
did these years ago at school, and one piece of advice - no flour! Our stand-in teacher improvised when we added too much egg white for the icing sugar.

moozikgal

I made some at xmas. one egg white and icing sugar and the essance. cant tell you how much sugar to put in as i just kept mixing until it was a dough.

I also make coffee creams in the same sort of way but use a tablespoon of instant coffee to 2 table spoons of boiling water and mix to a dough with icing sugar. roll into balls and flatten, chill for 24 hours and then dip into dark chocolate.

krayzechick

eileenfromplaistow wrote: »

confectioner badge eh?

nope, science 'go 4 it'!

kittiwoz

What I used to do was whisk up the egg white until it was stiff then just keep mixing in icing sugar to make a dough. You need loads. Then I kneaded in a couple of drops of flavouring and sometimes food colouring too. After a while they dry out and go more brittle but they are still nice. If you wanted them to last a very long time and stay soft in the middle then I think that is what the glycerine is for. It is a humectant which means it draws in moisture.

fizzel81

was having a no spend week but now i think i may go and buy some icing suger so the boys can make some for Grandma on mothers day, would they work with vanilla essence?

FemmeAuFoyer

Just remember if you are using raw egg white to check that no-one is allergic to raw egg!

krayzechick

FemmeAuFoyer wrote: »

Just remember if you are using raw egg white to check that no-one is allergic to raw egg!

already asked that

Aria30_2

Hi

I made these with the Sunday School children this week, and they worked well.

9oz icing sugar (sifted)
1/2 small egg white
1 tsp peppermint flavouring
2 tsp lemon juice
food colouring

Mix the egg white, peppermint flavouring & lemon juice together. Pour the mixture into a well in the icing sugar. Mix with a blunt knife, then squeeze with your hands to form a ball like play dough. Add food colouring to mixture (can be made into two balls for two different colours if wanted). Roll out on a clean surface with icing sugar on the surface and rolling pin. Cut into shapes using cutters. Leave to harden overnight. Enjoy!! (must be eaten within 7 days).

I did this with children aged from 3 to 9 and they all enjoyed making them and eating the left overs.

Hope this helps

smartie1976

I recall (in the mists of time) making peppermint creams at Guides, and we just used condensed milk, icing sugar, peppermint flavouring and green colouring. Mmmmm. Yummy.
Had to leave them to set on greaseproof paper (or equiv) as they stuck to everything!