Peppermint Creams

Peppermint Creams (from Super Food Ideas) Makes 50

2 eggwhites, at room temp
4 cups (600g) pure icing sugar, sifted
1/4 teaspoon of peppermint essence
400g good-quality dark cooking chocolate, melted

Place eggwhites in clean dry bowl, Using balloon whisk, whisk until frothy. Add icing sugar and peppermint essence. Using a wooden spoon, stir until mixture almost comes together. Using clean hands, bring mixture together to form a ball.

Turn mixture onto clean surface lightly dusted with icing sugar. Knead until smooth and not sticky. Work in extra icing sugar if necessary. Place mixture between 2 large sheets baking paper lightly dusted with icing sugar. Roll out until 1cm thick.

Line 2 large, flat baking trays with baking papers. Using a 3.5cm round cutter, cut out rounds of dough. Press leftover dough together and repeat. Place rounds on prepared trays. Set aside, uncovered overnight, turning once, to allow peppermint creams to dry out.

Half dip each peppermint cream in melted chocolate (make sure chocolate is not too hot or it will melt the peppermint mixture). Return peppermint creams to trays. Refriugerate until chocolate is set.

Store peppermint creams in an airtight container, layered between greaseproof paper, for up to 6 weeks.