Mints

Chocolate topped peppermints.

 

Recipe: mix one pasteurized egg white with enough icing sugar to make a stiff dough. Flavour with 8 drops of peppermint oil.

Roll small pieces of dough into balls and make a small depression in the top with the tip of your finger.

Fill a waxed paper cone with melted chocolate, and pipe chocolate buttons into the depressions on the mints. Allow to set and dry in a cool place for several hours, then transfer to lidded tins or jars.

Will keep for at least a week in a cool place.

Done