Makes about 20 peppermint creams.
Sift the icing sugar into a bowl and then stir in sufficient egg white to make a paste. Add a few drops of peppermint essence and knead well. The mixture should be thick and pliable.
Sift a little extra icing sugar onto a piece of waxed paper or non – stick paper. Place the peppermint paste on the paper, cover with another piece and roll out. Stamp out into rounds of 1 inch (2.5cm) diameter and about ¼ inch (6mm) thick. Leave to dry for about 24 hours. Store in an airtight container until required.
NOTA:
Maklik ne, sommige resepte het suurlemoen ens in. My goedjies is al amper goed hard.
