Updated Nov 8, 2016Chatelaine
- LINE a baking sheet with parchment.
- COMBINE icing sugar with butter and peppermint extract in a food processor. Pulse until very fine crumbs form. Scrape onto a clean surface and gather into a ball. Knead until candy is smooth but not sticky, about 1 min. Add gel colouring. Knead until colour is well combined. Roll into a long rope, 1/2 in. wide. Cut into 1/2-in. pieces. Place candies on prepared sheet. Let stand in a cool, dry place overnight until firm. Mints keep well in an airtight container, up to 1 month.
NutritionCalories 9, Carbohydrates 2 g,
How to make peppermint meringues