Egg-free peppermint creams

Summary

If you’re scouring the web for a scrumptious treat minus the eggs, you’ve hit the jackpot! Dive into our guide on making Egg-free peppermint creams. These melt-in-the-mouth delights are not just tasty but also a healthier option for those avoiding eggs. Within a matter of minutes, you’ll be well on your way to creating a minty masterpiece that’s bound to leave everyone asking for seconds.

Ingredients:

• Icing sugar: 2 cups (500g)
• Condensed milk: 2 tbsp (30ml)
• Peppermint extract: 1 tsp (5ml)
• Green food coloring: 2 drops (optional for that minty look!)
• Dark chocolate (for dipping): 100g (optional)

Preparation Time: 15 minutes

Chill Time: 1 hour

Total Time: 1 hour 15 minutes

Serves: 4

Nutritional Facts (per serving):

• Calories: 220 kcal
• Carbohydrates: 50g
• Proteins: 1g
• Fats: 2g
• Sugars: 45g
• Fiber: 1g

Instructions:

1. Start by sieving the icing sugar into a large mixing bowl. This ensures your Egg-free peppermint creams have a smooth texture without lumps.
2. Add in the condensed milk. Mix until you form a soft but non-sticky dough.
3. Mix in the peppermint extract. This is where the magic happens!
4. If you’re feeling extra, add those two drops of green food coloring for that classic peppermint look.
5. Roll the dough between two sheets of parchment paper until about 1/4 inch (0.6cm) thick.
6. Using a cookie cutter (or the rim of a small glass), cut out your desired shapes.
7. Place the shapes on a tray lined with parchment paper. Chill in the refrigerator for about 1 hour. This helps the Egg-free peppermint creams to set properly.
8. For a decadent touch, melt the dark chocolate (if you’re using it) in a double boiler or microwave. Dip half of each peppermint cream into the melted chocolate. Let any excess drip off.
9. Place the chocolate-dipped creams back on the parchment paper and allow the chocolate to set. This usually takes another 15-20 minutes.

Pro Tips:

1. For an extra minty kick, consider adding an extra 1/2 tsp of peppermint extract. But remember, a little goes a long way!
2. The Egg-free peppermint creams set faster in the freezer. If you’re short on time, pop them in for about 20 minutes.
3. If you’re not a fan of chocolate, these treats taste just as dreamy without the chocolate dip.

Serving Suggestions:

• Serve your Egg-free peppermint creams on a decorative plate or in a candy dish.
• Pair them with a cup of hot cocoa or mint tea. The warmth of the drink complements the cool minty flavor beautifully.
• For a festive look, sprinkle some crushed candy canes on top before serving.
• Store any leftovers (if there are any!) in an airtight container in the fridge for up to a week.

So, there you have it – the ultimate guide to whipping up delightful Egg-free peppermint creams! Not only are these treats a hit for those with egg allergies or dietary restrictions, but they’re also a fresh and flavorful option for anyone looking to try something new. Now, all that’s left is to gather your ingredients and get mixing. Happy snacking!

EGG-FREE PEPPERMINT CREAMS

If you’re scouring the web for a scrumptious treat minus the eggs, you’ve hit the jackpot! Dive into our guide on making Egg-free peppermint creams. These melt-in-the-mouth delights are not just tasty but also a healthier option for those avoiding eggs. Within a matter of minutes, you’ll be well on your way to creating a minty masterpiece that’s bound to leave everyone asking for seconds.

5 from 1 vote

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Prep Time: 15 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Nutritions

Nutrition Facts

EGG-FREE PEPPERMINT CREAMS

Amount per Serving

Calories

220

% Daily Value*

Fat

 

2

g

3

%

Carbohydrates

 

50

g

17

%

Fiber

 

1

g

4

%

Sugar

 

45

g

50

%

Protein

 

1

g

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Icing sugar: 2 cups 500g
• Condensed milk: 2 tbsp 30ml
• Peppermint extract: 1 tsp 5ml
• Green food coloring: 2 drops optional for that minty look!
• Dark chocolate for dipping: 100g (optional)

Instructions

• Start by sieving the icing sugar into a large mixing bowl. This ensures your Egg-free peppermint creams have a smooth texture without lumps.
• Add in the condensed milk. Mix until you form a soft but non-sticky dough.
• Mix in the peppermint extract. This is where the magic happens!
• If you’re feeling extra, add those two drops of green food coloring for that classic peppermint look.
• Roll the dough between two sheets of parchment paper until about 1/4 inch (0.6cm) thick.
• Using a cookie cutter (or the rim of a small glass), cut out your desired shapes.
• Place the shapes on a tray lined with parchment paper. Chill in the refrigerator for about 1 hour. This helps the Egg-free peppermint creams to set properly.
• For a decadent touch, melt the dark chocolate (if you’re using it) in a double boiler or microwave. Dip half of each peppermint cream into the melted chocolate. Let any excess drip off.
• Place the chocolate-dipped creams back on the parchment paper and allow the chocolate to set. This usually takes another 15-20 minutes.

Notes

For an extra minty kick, consider adding an extra 1/2 tsp of peppermint extract. But remember, a little goes a long way!
The Egg-free peppermint creams set faster in the freezer. If you’re short on time, pop them in for about 20 minutes.
If you’re not a fan of chocolate, these treats taste just as dreamy without the chocolate dip.