What does the egg white do in peppermint creams?

What does the egg white do in peppermint creams? - Carton box with white organic eggs placed on kitchen counter near chopping board with carrots

Some recipes I have seen say to use egg white and water instead of lemon juice and water in peppermint creams.

Why is this? What does egg white do that water doesn't?

eggs


Best Answer

Well, the sugar and lemon can act as stabilizers to the egg whites. It would help stiffen up the cream and allow it to be more spreadable. So to answer your question, the egg white is actually what's making the creamy texture, with the help of some other things. You could also substitute cream of tartar which is the acidic bi-product from wine making instead of the lemon.



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How do you make peppermint cream without eggs?

Instructions
  • 1 Mix icing sugar, milk, food colouring (if using) and essence until they stick together. ...
  • 2 Dust the kitchen counter and rolling pin with icing sugar. ...
  • 3 Dip the cutter in icing sugar and cut out small shapes (circles work best). ...
  • 4 Set peppermint creams on wax paper to dry overnight.


    • How long can you keep homemade peppermint creams?

    Drizzle the peppermint creams with the melted chocolate or dip to coat one half. Allow to set. Keep refrigerated in an airtight container and use within 3 weeks. You could cut these into thin squares and when dry dunk them gently into melted dark chocolate until they are completely coated.

    How do you make peppermint cream with royal icing?

  • Put the royal icing mix into a large bowl.
  • Add 1tbsp water to start with and mix well.
  • Add more water 1 or 2 tsps at a time, until you have a very stiff mixture which holds its own shape.
  • Add a few drops of the essence and mix well... ...
  • If the mixture is sticky add some more royal icing mix or icing sugar.


    • How do you make chocolate mint cream?

    Directions
  • Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add chocolate, egg and vanilla; mix well. ...
  • Preheat oven to 400\xb0. Unwrap dough and cut crosswise into 1/8-in. ...
  • Combine all frosting ingredients; beat until smooth. Spread over cookies; let dry completely.



    • PEPPERMINT CREAMS by Home Cooking with Julie



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    Images: Sarah Chai, Katerina Holmes, Kamaji Ogino, Klaus Nielsen

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