Peppermint Creams Recipe Without Egg — because I don’t think we’ve ever really got over the 1988 salmonella scare. In fact, I don’t think I’ve ever made peppermint creams with egg whites since then.
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 learned to make them.
Peppermint Creams no Egg
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 well.
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. It worked a treat.
Peppermint Creams and Chocolate
If you fancy it, you could half-dip your homemade peppermint creams in melted dark chocolate too.