Ingredients for Pecan Cream Mints
- 2 large egg whites (or 3 tablespoons liquid egg whites)
- 1 teaspoon peppermint extract
- Half And Half
- 1 ½ cups powdered sugar
- 3 dozen pecan halves
- 1 cup heavy cream
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How to Make Pecan Cream Mints
- In a medium bowl, whisk together 2 large egg whites (or 3 tablespoons liquid egg whites), 1 teaspoon peppermint extract, 1 cup heavy cream, and 1 ½ cups powdered sugar until smooth and creamy. (If dividing the recipe, use 1 ½ tablespoons liquid egg whites, and ¼ teaspoon extract per flavor in separate bowls).
- Roll the mixture into a log, approximately 1 inch in diameter, on a sheet of wax paper.
- Refrigerate the log for at least 30 minutes to firm up.
- Once firm, carefully slice the log into ½-inch thick rounds.
- Gently press a pecan half onto the top of each mint.
- Let the mints sit at room temperature for several hours, or until the outside is dry and firm (this may take up to 2 hours depending on humidity).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
101g
Fat
1g
Carbs
8g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy Desserts Eggs Dairy Fruit American Southern United States 1 Day Or More Easy No Cook Dinner Party Finger Food Candy Nuts Eggs Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Low In Something Taste Mood Sweet Number Of Servings Presentation 3 Steps Or Less Technique
