Zingy Peppermints

Today’s tasty treat comes courtesy of Let’s Cook! by Pamela Gwyther.  My older daughter and I had a blast making these and they simply couldn’t be easier.  With just a few basic ingredients and a little love, you’ll have delicious, creamy gems that’ll say MERRY CHRISTMAS – in minutes!  Yields 24 candies.

SODIUM CONTENT: 3 mg per candy


1 egg white
2 1/2 c. powdered sugar
1/4 t. peppermint extract
2 drops green food coloring
4 oz. bittersweet chocolate, broken into pieces


Place the egg white into a mixing bowl and whisk until frothy. Sift in the powdered sugar and mix well. Add the peppermint extract and food coloring and mix well. It may be easier to forgo a spoon and opt for your hands to get things thoroughly combined.

Sprinkle a little powdered sugar on your hands if necessary, then roll peppermint mixture into small teaspoon-sized balls. Place each ball on a clean baking sheet, then flatten with the tines of a fork to form scalloped discs. Place tray in the refrigerator to chill for an hour.

Put the chocolate pieces into a heatproof bowl. Place the bowl on a pan of simmering water (about 2 inches deep). Stir chocolate until melted. Once melted, remove bowl from heat and stir until smooth. Allow chocolate to cool briefly.

Remove candies from the fridge. Place a piece of waxed paper on another baking sheet and set aside. Dip each candy into the chocolate until half covered. Place candies on the waxed paper to set. Refrigerate until serving.

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