1 egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 tsp peppermint oil or extract
cornstarch for dusting
1 16 oz bag semisweet chocolate chips
In a medium bowl, beat egg white until it is stiff and forms peaks (don't use
plastic bowl for this).
Slowly add the powdered sugar while blending with an electric
mixer set on medium speed.
Add the corn syrup and peppermint oil or extract and knead
the mixture with your hands until it has the smooth consistency of dough.
Using a surface and rolling pin lightly dusted with
cornstarch, roll out the dough 1/4 inch thick.
Punch out circles of peppermint dough with a biscuit cutter
or a clean can with a diameter of about 2-1/2 inches.
Place on plates or cookie sheets; let them firm up in the refrigerator about 45
Melt the chocolate chips in a microwave set on High for 2
Stir halfway through the heating time; melt thoroughly, but do not overheat.
Drop each patty into the chocolate and coat completely.
Using 2 forks, one in each hand, lift the coated patty from
Gently tap the forks against the bowl to knock off the excess
chocolate and place each patty on waxed paper.
Chill the peppermint patties until firm, about 30 minutes.
Makes about 20 peppermint patties