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1
Place the egg white in a bowl.
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2
Mix lightly with a fork.
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3
Add a drop or two of peppermint oil, mix gently.
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4
Using the fork, gradually stir in sieved icing sugar until the mixture becomes quite firm and does not stick to your fingers any more.
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5
(You can color the mixture pale green with the food coloring, if you like.
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6
).
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7
The mixture should have a satiny shine and be easily kneadable, although not too dry or brittle.
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8
Taste the mixture and carefully add more peppermint oil, if necessary.
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9
Roll small amounts of the mixture into balls about the size of a small cherry.
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10
Place the balls on a waxed or parchment paper and flatten them with a palette knife.
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11
Only roll and flatten one piece at a time, keeping the rest of the mixture covered with plastic wrap to prevent drying.
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12
Keep turning the patties over until both sides have become dry to touch and will not stick to the paper any more.
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13
Allow the patties to dry overnight in a cool, dry place.
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14
When the patties are completely dry, you can dip them in melted chocolate.
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15
You can also just drizzle them with chocolate or brush their tops with a fork dipped in melted chocolate.
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16
Let the patties dry on wax paper.
