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1
In a medium bow, beat the egg white until it is stiff and forms peaks.
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2
(Don't use a plastic bowl for this.) Slowly add the powdered sugar while blending with an electric mixer set on medium speed.
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3
Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.
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4
Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.
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5
Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches.
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6
Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
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7
Melt the chocolate chips in a microwave set on high for 2 minutes.
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8
Stir halfway through the heating time.
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9
Melt thoroughly, but do not overheat.
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10
Melting the chocolate chips can also be done using a double-boiler over low heat.
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11
Drop each patty into the chocolate and coat completely.
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12
Using 2 forks, one in each hand, lift the coated patty from the chocolate.
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13
Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
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14
Chill the peppermint patties until firm, about 30 minutes.
