less than 30 mins
less than 10 mins
Try Simon Rimmer’s easy, homemade version of this retro classic. They make delicious Christmas presents.
Add to favourites
Unfortunately we are unable to add this recipe to your favourites, please try again later.
Send to mobile
Whisk the egg white in a bowl until stiff peaks form when the whisk is removed. Slowly whisk in the lemon juice, peppermint and icing sugar to a stiff paste.
Tip the peppermint mixture onto a work surface dusted liberally with icing sugar and roll out thinly.
Use a 5cm/2in cutter to cut out circles and place them onto a baking tray. Chill in the fridge for 1-2 hours, or until the mixture has set.
Meanwhile, melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
Dip each peppermint cream into the melted chocolate and set aside on a baking tray. Chill the peppermint creams until set.
Baking with children recipes
Something for the Weekend