My trusted 1970s Sweetmaking for Children by Margaret Powell advised to use 2 whipped egg whites to a pound of icing sugar, and that’s how I learnt to make them.
Now I use 4 tablespoons of evaporated milk to a pound of icing sugar, and they’re just as good.
If you don’t have a thin rolling pin for these little sweets, don’t despair – a washed small glass bottle works just as good.
And if you don’t have a small sweet cutter don’t worry either – I thoroughly washed out the base of a little tealight and used that today and it worked a treat.
If you like you could half dip your homemade peppermint creams in melted dark chocolate too.