1 egg white

4 cups powdered sugar

1/3 cup light corn syrup

1/2 teaspoon peppermint oil or extract

cornstarch, for dusting

1 16-oz. bag dark chocolate chips

In a medium bowl, beat the egg white until it is stiff and forms peaks, don’t use a 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 flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint 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

Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes

Melt the chocolate chips in a microwave set on high for 2 minutes

Stir halfway through the heating time

Melt thoroughly, but do not overheat.

Melting the chocolate chips can also be done using a double-boiler over low heat

Drop each patty into the chocolate and coat completely

Using 2 forks, one in each hand, lift the coated patty from the chocolate

Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper

Chill the peppermint patties until firm, about 30 minutes