Delicious and refreshing peppermint creams! These nostalgic sweets are smooth and creamy, with melt-in-your-mouth texture, and bursting with minty freshness!
These peppermint sweets are crafted with a blend of icing sugar, egg white and peppermint extract, producing soft and chewy candy. Super easy, quick, and simple, no-bake recipe that is ideal to make with kids, as it also doesn't require any special equipment.
With the festive season approaching, peppermint cream candy will be a charming addition to any gift baskets or dessert plates. For many of us, these delightful seasonal treats bring back the nostalgia and memories of the childhood holidays and cosy winter nights, making them even more special.
This easy peppermint creams recipe is made with only 3 basic ingredients: icing sugar, egg white and peppermint extract.
- Icing sugar - The main ingredient for these peppermint patties is the icing sugar (powdered sugar). Combination of icing sugar and egg white will create a dough for these creams. You can also use royal icing instead of icing sugar. Royal icing contains dried pasteurised egg white, and it will eliminate the need to use raw egg whites in this recipe.
- Egg white - Traditionally, peppermint creams are made with raw egg whites. However, if you prefer not to use egg whites, you can choose condensed milk instead. Alternatively, you can stick to royal icing, as per the note above.
- Peppermint extract - Some recipes list peppermint essence instead of extract. I prefer using extract, as it is a natural product, whereas essence is synthetic. American peppermint extract is my favourite for this recipe.
- Chocolate - Optional ingredient. If you want to turn these 3 ingredient peppermint creams into extra-special, chocolate covered peppermint creams, you will also need some chocolate. You can coat, dip or drizzle mint creams with melted chocolate. I like using dark chocolate, as it balances out the sweetness of icing sugar, but any type of chocolate is fine.
Scroll to the bottom of this post for the recipe card and the full list of the ingredients.
This easy peppermint cream recipe comes together in no time, and do not require any special equipment at all!
In a large bowl, whip the egg white until frothy and fluffy, but not stiff.
Add the icing sugar and peppermint extract, then knead until you have smooth dough.
Take a small amount of the dough (about ½ tablespoon) and roll into a ball. Flatten with your hands into disc.
Place peppermint creams on the lined baking sheet and set them aside for at least 3 hours, allowing them to dry.
Once dried, you can dip each peppermint cream in melted chocolate, or drizzle it with melted chocolate.
Place back on the baking tray and allow the chocolate to set.
- Food colouring - Add some colour to your homemade peppermint creams by mixing a couple of drops of green gel food colouring into the dough.
- Lemon or orange creams - Use lemon or orange extract instead of peppermint, or lemon juice and orange juice in place of an extract. You can also add a pinch of finely grated citrus zest to each version.
- Coffee creams - Mix 2 teaspoons of instant coffee with 4 tablespoons of boiling water, and use this mixture with icing sugar instead of the extract (you will not need all of this mixture).
Store your mint creams in an airtight container in the fridge, where they will last for up to 3 weeks.
You can also freeze them for up to 3 months. To freeze, place them in a freezer-friendly bag or a container. Thaw them at room temperature.
Frequently Asked Questions
Traditionally, peppermint creams are made with raw egg whites. While it is commonly safe to use and eat, there is always a slight risk of egg whites containing food-borne pathogens. Exercise caution when serving to young children, pregnant women or elderly. You can also choose to make your mint creams without the egg (see notes above and notes in the recipe card).
Peppermint creams should be soft inside with a little 'crust' on the outside. If you added too much icing sugar to the dough, it will result in hard and dry sweets. Try adding a little (¼ teaspoon at a time) water to the dough to loosen it up, until you have softer consistency.
Most likely, you need to add more icing sugar to the dough. Also, make sure to give your mint creams time to dry out. They need good few hours to dry, but if you are short on time, try sticking them in the freezer for 15-20 minutes.
- large mixing bowl
- kitchen whisk
- large baking sheet or large plate
- greaseproof paper optional
- small round cookie cutter optional
- 1 large egg white
- 300 g icing sugar
- 1 teaspoon peppermint extract
- 100 g dark chocolate optional
- Prepare baking sheet. Dust a large baking sheet (or use large plate) with icing sugar or line it with greaseproof paper and set aside.
- Whisk the egg white. In a large bowl, whisk the egg white until frothy, but not stiff.1 large egg white
- Add the icing sugar. Sift in the icing sugar and peppermint extract into the egg white, and mix until combined into a dough. If you are using food colouring, add it to the mixture too. Use your hands to knead the dough at the final stages of mixing. At the end, you should have a smooth dough that is stiff enough to hold its own shape and doesn't stick to your hands.If the dough feels too dry, add a little water (about ¼ teaspoon at a time). If it feels too sticky, add a bit more icing sugar.300 g icing sugar, 1 teaspoon peppermint extract
- Shape the patties. Take small amount of the dough (about ½ tablespoon) and roll it into a ball with your hands. Flatten gently into disk and transfer to prepared baking sheet or large plate.
- Allow to dry. Set the mint creams aside for at least 3 hours or overnight, allowing them to dry. Dip or drizzle with melted chocolate if you'd like, then transfer to lined baking sheet, allowing the chocolate to set. Enjoy!100 g dark chocolate
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.