Peppermint creams by scott foster

1. whisk the egg white until frothy

2. sieve in the icing sugar and mix well

3. add the peppermint essence and the colouring and mix well

4. sprinkle icing sugar onto your hands.

5. roll teaspoon sized amount of the mixture into small balls and place on baking tray.

6. flatten each ball with a fork to form flat disks.

7. place in the fridge for 1 hour until firm.

8. put the chocolate pieces into the heatproof bowl.

9. place the bowl on a pan of simmering water (about5cm deep)

10. when the chocolate has melted remove from the heat and stir until smooth allow to cool a little.

11. dip each sweet into the chocolate until half covered place sweets on the non stick paper to set keep in a cool place or a fridge until needed