The last time I made peppermint creams was at Brownies and I was probably about 9 years old. Leafing through my Tana Ramsay cook-book I found the perfect recipe. I have seen others online where they include butter and (gasp) condensed milk, but I wanted to make the origional, real thing. So now you know that I am a peppermint cream snob here is the recipe;

Peppermint Creams  

• 1 egg white *
• 12 oz icing sugar
• 3 drops peppermint essence/extract/oil

1. Whisk egg white until frothy.
2. Beat in two-thirds of the icing sugar and add the peppermint to taste.
3. Place mixture onto a clean work surface and knead in the remaining icing sugar. Taste then add extra peppermint if needed.
4. Take heaped teaspoonfuls and roll into balls, place onto baking parchment then flatten gently with a fork (I also dipped the fork into icing sugar so it would not stick).
5. Leave to set for at least 6 hours, even better overnight.
6. Once set store in an airtight container for up to a week.

These are also lovely dipped in chocolate.

* This recipe uses raw egg-white, so maybe not suitable for pregnant women, I ate them as a child and never came to any harm but good to be aware I think.