Classic Christmas candy, it is extremely easy to make and doesn’t take all that long either. It’s actually a little too easy and they’re a extreme sugar shock.
40 G PAST. EGG WHITES
280 G ICING SUGAR
1-2 TSP. PEPPERMINT EXTRACT
CHOCOLATE CHIPS OR 50 G CHOCOLATE
Mix peppermint extract and egg whites together.
Add icing sugar and mix it all together to a thick batter.
Put the peppermint batter in a piping bag and cut a hole at the end.
Place baking paper on a baking sheet and pipe circles 2 cm in diameter.
If peaks form when you stop piping, you can pat them down with a finger dipped in water.
Finally place a chocolate chip in the middle of each pastil. If you use melted chocolate, put it in a pipi g bag and pipe it on top of the pastilles.
Let them dry for about 60 minutes.You should be able to lift them off the paper and the bottom should be completely dry.
Store them in a sealed tin cookie jar, preferably with baking paper sealing the lid.