Beat the egg white in a bowl with a fork and sieve (sift) in 6 oz of icing
sugar (frosting).
Mix well with a wooden spoon and slowly sieve in more
icing sugar, half a tablespoon at a time until you have made a stiff paste.
Shake a little icing sugar on the work surface and empty the paste onto
this.
Add 3/4 drops of peppermint essence or oil
Gently knead it together
with your fingers until you have a smooth paste.
Have a taste of a small
piece and if the flavour is not strong enough, add a few more drops of
the peppermint.
Rub icing sugar on a rolling pin
Roll the paste to quarter of an inch (0.5cm) thick.
Cut
out individual peppermint creams with a cutter, a round one or any other
shape you have handy.
Cover a plate with non-stick parchment or greaseproof
paper (vegetable parchment)
Place the peppermint shapes on the paper.
Cover with a clean tea towel and leave overnight in a cool place, but
not the fridge.