400g icing sugar, sifted
1 tsp peppermint essence
1 egg white
1 tbsp fresh lemon juice
200g dark chocolate
Whisk the egg white until it becomes frothy then add the icing sugar a little at a time. Continue to mix until it forms a ball. Add more lemon juice if needed.
Place onto a clean surface covered with icing sugar, add icing sugar to your rolling pin and roll out.
Use a cookie cutter to form the shape you want and re roll as necessary. Place on wax paper in the fridge for at least 24 hours to harden. Do not cover.
Once hard, microwave the chocolate on 30 sec bursts until melted then coat the peppermint creams and place back in the fridge to set.