400g (14oz) icing sugar
1 egg white
½ teaspoon peppermint essence
Green food colouring
1 Sift all of the icing sugar, putting approximately two-thirds into a mixing bowl. Beat the egg white until it has increased in volume and is white and frothy. Add the beaten egg and the peppermint essence to the icing sugar and beat until thoroughly combined.
2 Slowly add the remaining icing sugar a little at a time until the mixture takes on a silky dough consistency.
3 Taste to see if more peppermint essence is required. Halve the mixture and add a few drops of food colouring to one half, mixing until the colour is even throughout.
4 Dust your work surface with icing sugar and roll out the mixture to 5mm (¼ in) thick. Using a small round cutter, cut out the peppermint creams and lay them on a sheet of greaseproof paper to dry. Package in boxes, jars or cellophane.