PEPPERMINT CREAMS, HALF DIPPED IN DARK CHOCOLATE
PEPPERMINT CREAM READY FOR ROLLING & CUTTING
1 large egg white
1 tsp peppermint essence
350g icing sugar
100g dark chocolate
Whisk the egg white & peppermint to fluffy peaks, not firm. Mix in the icing sugar to form a thick paste, turn out and knead, dusting with icing sugar as needed. Roll out to a 1/4 inch thick and cut out with your cutters, leave to set on parchment paper. I then dipped half of my peppermint creams in dark chocolate for a extra luxury.
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