Ingredients

• 1 free-range egg white
• ½ lemon
• juice only
• 1 tsp peppermint flavouring
• 425g/15 oz icing sugar
• plus extra for dusting
• 175g/6¼oz dark chocolate

Directions

• Whisk the egg white in a bowl until stiff peaks form when the whisk is removed. Slowly whisk in the lemon juice
• peppermint and icing sugar to a stiff paste.
• Tip the peppermint mixture onto a work surface dusted liberally with icing sugar and roll out thinly.
• Use a 5cm/2in cutter to cut out circles and place them onto a baking tray. Chill in the fridge for 1-2 hours
• or until the mixture has set.
• Meanwhile
• melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
• Dip each peppermint cream into the melted chocolate and set aside on a baking tray. Chill the peppermint creams until set.