Save These peppermint creams are soft, delicate sweets that melt effortlessly in your mouth. Made by combining icing sugar with egg white or aquafaba and peppermint extract, the mixture is rolled and cut into small circles before setting at room temperature. For extra indulgence, half of each cream can be dipped in rich melted dark chocolate and allowed to set. Ideal for gifting or as a refreshing treat alongside afternoon tea, they offer a clean, minty finish that’s both light and satisfying.
I started making peppermint creams during a particularly cold January when I needed something sweet but not heavy. The smell of peppermint filled the kitchen, sharp and clean, cutting through the stale winter air. My hands were sticky with icing sugar, and I kept licking my fingers between batches. It became my quiet Sunday ritual.
The first time I brought these to a friend's house, she ate four before I even sat down. She said they reminded her of the ones her grandmother used to keep in a tin by the sofa. I made her a whole batch the next week, and she cried a little when I handed them over.
Ingredients
- Icing sugar: Sift it twice if you can, clumps will ruin the smooth texture and make the paste grainy instead of silky.
- Egg white: Just one is enough to bind everything together without making it wet, and aquafaba works beautifully if you need it vegan.
- Peppermint extract: Start with half a teaspoon and taste the paste, you can always add more but you cannot take it back.
- Dark chocolate: Use the best you can afford, cheap chocolate seizes and tastes waxy, good chocolate snaps clean and tastes like velvet.
Instructions
- Mix the paste:
- Sift the icing sugar into a wide bowl, then add the egg white and peppermint extract. Stir with a wooden spoon until it clumps together and pulls away from the sides.
- Knead until smooth:
- Dust your counter with icing sugar and turn out the paste. Knead gently for a minute or two until it feels like soft playdough, smooth and cool under your palms.
- Roll and cut:
- Roll the paste out to about 1 cm thick, then use a small round cutter to stamp out circles. Press straight down and lift cleanly to avoid ragged edges.
- Let them set:
- Lay the circles on a tray lined with baking parchment and leave them at room temperature for at least an hour. They should feel firm and dry, not tacky.
- Dip in chocolate:
- Melt the dark chocolate gently, then dip half of each cream and lay it back on the parchment. The chocolate will set in about 20 minutes.
Save There was an afternoon when my niece helped me roll these out, her small hands pressing the cutter down with fierce concentration. She ate the offcuts and declared herself a chef. I still have the photo of her with icing sugar in her hair.
How to Store Them
Keep them in an airtight container between layers of baking parchment, and they will last up to two weeks without going soft. I once left a tin open overnight and by morning they had pulled moisture from the air and turned sticky. Do not make that mistake.
Flavor Variations
Swap peppermint extract for orange, lemon, or rose water if you want something different. I tried rose once and dipped them in white chocolate, and they looked like something from a fancy bakery. My neighbor asked if I bought them from a shop.
Serving Suggestions
These are lovely with strong black tea or coffee, the bitterness cuts through the sweetness and makes you want another. I also put them out at Christmas alongside ginger biscuits and shortbread, and they always disappear first.
- Wrap a few in tissue paper and tie with string for a simple homemade gift.
- Crush one over vanilla ice cream for an instant dessert.
- Pack them in a tin for long car journeys, they do not melt or crumble easily.
Save Every time I make these, I remember how simple things can be the most satisfying. There is something about shaping sugar with your hands that feels almost meditative.
Recipe FAQ
- → What is the best alternative to egg white for a vegan option?
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Aquafaba, the liquid from chickpeas, works well to achieve the same stiff, smooth paste consistency as egg white.
- → How long should the creams set before serving?
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Allow the creams to dry at room temperature for at least 1 hour, or until firm to the touch.
- → Can the creams be stored for later use?
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Yes, store them in an airtight container for up to 2 weeks to maintain freshness.
- → Is it possible to add a chocolate coating?
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Absolutely. Dip half of each cream in melted dark chocolate and let it set for a richer flavor.
- → How can I add a festive touch to these sweets?
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Sprinkle crushed candy cane pieces onto the chocolate before it sets for a colorful, festive finish.
