Peppermint Creams

Directions

1. 1
   Line a cookie sheet with waxed paper.
2. 2
   Whisk the egg white in a bowl well until it turns frothy but not stiff.
3. 3
   Sift the confectioners' sugar into the bowl with the egg white and stir until the mixture is stiff.
4. 4
   Remove the mixture from the bowl (should be similar to a ball of dough) and knead in the peppermint extract.
5. 5
   Separate the ball into three smaller balls.
6. 6
   You may knead food coloring into each if you like.
7. 7
   (optional).
8. 8
   Roll the mixture out into small balls, slightly smaller than walnuts.
9. 9
   Line them up in rows on the cookie sheet.
10. 10
    Flatten the balls using a fork.
11. 11
    Then let them sit for 24 hours, or until firm.
12. 12
    (if you do not plan to dip them in chocolate you may eat them within a few hours of making).
13. 13
    OPTIONAL: For chocolate dipped creams:.
14. 14
    Melt the chocolate in a bowl over a pan of simmering water on the stove.
15. 15
    When melted, dip some of the creams into the chocolate and let cool on the cookie sheet.
16. 16
    ENJOY!