Sift 3 cups of sugar in a large mixing bowl. Whisk one egg white until frothy. Mix well.

Stir in peppermint essence and food coloring. Try forming a bit of mixture into a ball. If it's too crumbly, add the other egg white. The 4th cup of sugar will be, used if its too thin to work with. We used the extra egg and sugar in our batch.

Sprinkle some sugar onto your hands. Roll teaspoon-sized amounts of dough into small balls and place on the baking sheet. Use more sugar, lightly duested on top, if desired.

Flatten each ball with a fork to form flat disks. Place in the fridge for one hr until firm.

In a microwave safe bowl, pour bittersweet chocolate chips in. Use all 4 ounces. Microwave in 20second intervals, checking each time to see if it has melted. When completely melted, store in microwave until needed.

Take the candies out from the fridge when firm. Dip halfway into the chocolate; repeat for all candies. Its okay if there is extra chocolate. Just drizzle over candies.

Chill in fridge until needed