Mercy's Mints
These delicate, ethereal mints, almost translucent, offer a moment of cool, almost serene calm, a stark contrast to the encroaching darkness. Their refreshing snap provides a quiet counterpoint to any underlying tension, a subtle, sweet reprieve that lingers just long enough to be truly felt, leaving a hauntingly clean finish on your palate.
Directions
- 1
In a medium bowl, whisk the egg white, peppermint extract, and salt until foamy and light, about 1 minute.
- 2
Gradually add 3 cups of the confectioners' sugar, beating with a wooden spoon or electric mixer on low speed until a thick paste forms.
- 3
Add 1 tablespoon of cold water and the green food coloring (if using), then continue to mix, gradually incorporating the remaining 1/2 cup of confectioners' sugar until a stiff, pliable dough is formed.
- 4
If the dough is too dry and crumbly, add the remaining 1 tablespoon of cold water, 1/2 teaspoon at a time, until the consistency resembles play-doh; it should not be sticky.
- 5
Grease your candy molds thoroughly with melted butter and dust lightly with cornstarch, tapping out any excess.
- 6
Roll small portions of the mint dough into ropes and press firmly into the prepared molds, ensuring no air bubbles are trapped.
- 7
Carefully unmold the mints by gently flexing the silicone molds or tapping rigid molds, then arrange them on a parchment-lined baking sheet.
- 8
Allow the mints to air dry at room temperature for at least 12 hours, or up to 24 hours, turning them once halfway through, until firm to the touch and slightly brittle.
- 9
Store the dried mints in an airtight container between layers of parchment paper at room temperature for up to 2 weeks.
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