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Peppermint Creams

Our Peppermint Creams make perfect home-made gifts


    • 1 egg white
    • ½ lemon, juice only
    • 1 tsp Peppermint Extract
    • 425g icing sugar, plus extra for dusting
    • 175g dark chocolate


  1. Whisk the egg white until stiff peaks are formed. Slowly whisk in the lemon juice, Peppermint Extract and icing sugar until a stiff paste is achieved.
  2. Tip the mixture onto a work surface liberally dusted with icing sugar. Roll out thinly.
  3. Use a small round cutter to shape the creams, then place them onto a baking tray and chill in the fridge for 1-2 hours, or until they have set.
  4. Melt the chocolate in a bowl set over a pan of simmering water (do not let the base of the bowl touch the water).
  5. Dip each peppermint cream into the chocolate until half covered and set aside on a baking tray. Chill until set.

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