Celebrating with Pippa #1: Peppermint Creams for Christmas

Peppermint Creams from Pippa Middleton's Book via Babble

Pippa Middleton knows that the holidays are hectic. For those of us with kids, or even just busy schedules, we need lots of quick recipes on hand to whip up at a moment’s notice. I have never made Peppermint Creams before and was excited to try this simple recipe from her new book. Pippa suggests including this in gift boxes with candy canes and candied orange peel and sending them to friends. I love the idea of homemade boxes of sweets and was eager to give this one a try.

Much to my pleasure the recipe worked beautifully and my daughter even claimed they are what she wants to give her classmates for holiday gifts this year. The recipe is literally five sentences long in the book, and actually only takes about that long to make.

You can see above how our first plate of Peppermint Creams turned out. My daughter and I had a blast cutting them with her little Christmas cookie cutters. In the next batch we plan to be a little more liberal with the food coloring and even thought about adding some red at the very end to give them a swirled look.

Everyone should consider making these terrific treats this season. Pippa really nails it with this one they are presentable, delicious, and easy to make the best possible combination for any holiday treat!

Pippa’s Peppermint Creams

Adapted from Celebrate


1 large one egg, room temperature

Peppermint Extract

3 cups confectioners’ sugar

In an electric stand mixer fitted with the whisk attachment, beat one large room temperature egg white until it forms stiff peaks. Turn the mixer to low and add three drops of peppermint extract and 3 cups of confectioners’ sugar and slowly churn until the sugar is incorporated into the egg white. Then turn the mixer up higher and beat until a stiff paste forms. Scatter some confectioners’ sugar on a large work surface and roll out the past until it is a 1/8-inch thick circle. Use cookie cutters to cut it into fun shapes. Reroll the paste and continue cutting until it is all used up. Place the shapes on a lined baking sheet and chill in the refrigerator for at least 4 hours or until set.

Article Posted 4 years Ago

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