First, design and make a pastry cutter which you will use to cut out your peppermint cream shapes. The cutter must be strong enough to cut through the peppermint cream paste, and the shape should be about 2 - 4cm across. Can you think of a material that you can use to make your cutter?

Now for the recipe. Ask an adult to help you separate the egg. You only need the white of the egg for this recipe, but save the yolk and you may be able to use it somewhere else.

Lightly beat the egg white until it is soft and fluffy. You can do this with a whisk, or ask an adult to help you use an electric whisk, which will be quicker and easier.