Peppermint Creams
Smooth, cool, fondant mints that snap cleanly when you bite them. No cooking, just icing sugar, egg white and peppermint.
- Time30 mins plus drying
- LevelEasy
- Costabout £0.07 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Lightly whisk the egg white in a large bowl with a fork until just loosened and frothy, not stiff.
- 2
Add the lemon juice and half the sifted icing sugar and stir until smooth. Add the peppermint extract and colouring if using.
2 min - 3
Stir in the rest of the icing sugar a spoonful at a time, then knead in the bowl until it forms a stiff, smooth, non sticky dough.
5 min - 4
Dust the worktop with icing sugar and roll the dough out to about 5 mm thick.
- 5
Cut out small rounds about 3 cm wide with a cutter and set them on baking paper.
- 6
Leave uncovered in a cool, dry place for 24 hours until firm on the outside. They keep in a tin with paper between layers for 2 weeks.
1440 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
