Advertisement - Continue Reading Below
- 1
medium egg white
- 1/4 tsp.
peppermint extract, we used Dr. Oetker American Peppermint
- 300 g
icing sugar, plus extra to dust
Red food colouring gel or paste
- Step 1Line 2 baking sheets with baking parchment. In a bowl using a balloon whisk, beat the egg white and peppermint extract until light and frothy. Sift in icing sugar and stir with a spatula or wooden spoon until combined (the mixture will be stiff). Spoon 1/2 the mixture into a separate bowl and mix in a little food colouring to get a fairly solid shade.
- Step 2Lightly dust a work surface with icing sugar and knead each colour (separately) until smooth. Wrap red mixture in clingfilm.
- Step 3Roll out the white mixture to a rough 10 x 18cm rectangle. Cut lengthways into 5mm thick strips. Loosely cover with clingfilm to prevent drying out. Repeat with red mixture.
- Step 4Working quickly (and keeping as much covered as you can), arrange strips side, alternating colours and lightly pressing together to stick. Don’t worry if a strip breaks, simply squeeze back together with a little water.
- Step 5Using a rolling pin, gently roll out the striped rectangle to about 3mm thick. Stamp out shapes using festive cutters, re-rolling and stamping trimmings (the colours will merge the more they are rolled). Transfer to the lined sheets. Stamp a rough 5mm hole in the top of each bauble using the tip of a piping nozzle or metal straw.
- Step 6Leave at room temperature overnight to dry and harden. To display, thread food-safe string or ribbon through the holes and hang.
TO STORE
Keep in an airtight container at room temperature, or on display for up to 3 months.
Per bauble:
- Calories: 87
- Protein: 0g
- Total fat: 0g
- Saturates: 0g
- Carbs: 22g
- Total sugars: 21g
- Fibre: 0g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
