960- Cherry Heart Creams

As promised, the Cherry Heart Creams recipe, adapted from the book "1001 cupcakes, cookies & other tempting treats" by Susanna tee.

The recipe in the book is one for peppermint cream. I decided to change the essence, colouring and shape, resulting in Cherry Heart Creams.

Ingredients:
300g icing sugar plus extra for dusting
1 egg white
Cherry extract to taste
Pink food colouring

Method:
1. Sift the icing sugar.
2. Place the egg white in a large bowl and whisk with a fork until just frothy.
3. Add half the icing sugar and beat in.
4. Add a few drops of cherry essence, then gradually add enough icing sugar to mix to a firm paste, adding a little more icing sugar if necessary.
5. Knead in extra cherry essence to taste. Knead in food colouring.
6. Sprinkle icing sugar on the work surface, divide the paste in half and roll out until it is about 5mm thick.
7. Cut out your desired shapes and allow to air dry for a few hours in a cool dry place.

PS. These sweets can be used for cake and cupcakes decor too!