- Line a baking sheet with greaseproof paper or a silicone baking mat.
- Using the Hand Mixer and Balloon Whisk attachment, lightly whisk the egg white until it becomes frothy but not stiff.
- On a low speed setting, add the icing sugar spoon by spoon until completely mixed in.
- Add in the lemon or orange juice and continue mixing until it becomes stiff (if the mix is too wet add a little more icing sugar or try a little more juice).
- Mix in food colouring if using (divide mixture into separate bowls for more than one colour)
- Use the Dough Hooks to knead the mixture until you have a smooth paste.
- Roll the mixture into small balls and put on the lined baking sheet. Flatten with a fork.
- Cover loosely with cling film and leave to set in the fridge for about 30 minutes.
- Melt the chocolate in a heat proof bowl over a pan of simmering water then dip the creams into the melted chocolate.
- Place Peppermint Creams back on the baking sheet to set.
- Once the chocolate is set, they are ready to eat.
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