Step 1: whisk the egg white until frothy. Sive in the iceing suggar ang mix well add the peppermint essence and the colouring and mix well

Step 2: sprinkle iceing sugar onto your hands. Role teaspoon sized amounts of the mixture into small balls and place on the bakeing tray

Step 3: flatten the balls with a fork to form flat discs. Place in the fridge for 1 hour until firm

Step 4: put the chocolat into pieces into a heatproof bole.place the bowl on a pan of simmering water (about 5cm deep)

Step five: when the chocolat has melted, remove from.heat and sture until smoth allow to vool a litte

Step 6: dip eatch sweet into the chocolat until half coverd, place the sweets on the non-stick paper to set keep cool place in fridge until needed