Peppermint Creams from The Times Cookery Book by Katie Stewart
Use oil of peppermint for these; it is obtainable from a chemist and gives the best flavour. Crack the egg white into a large mixing basin and beat with a fork until frothy. Sieve the icing sugar a...
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Ingredients
- 1 large egg white
- few drops green colouring
- 12 oz (350 g) icing sugar
- few drops oil of peppermint
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