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- 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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
