1    Egg white
4 c  Powdered sugar
1/3 c  Light corn syrup
1/2 ts Peppermint oil or extract
Cornstarch for dusting
1    Bag semisweet chocolate
Chips (16-ounce)

In a medium bowl, beat the egg white until it is tiff and forms peaks.
Dont use a plastic bowl for this. Slowly add the powdered sugar while
blending with an electric mixer set on medium speed. Add the corn
syrup and peppermint oil or extract and knead the mixture with your
hands until is has the smooth consistency of dough. Using a surface
and rolling pin lightly dusted with cornstarch, roll out the
peppermint dough 1/4-inch thick. Punch out circles of peppermint
dough with a biscuit cutter or a clean can with a diameter of about 2
1/2-inches. Make approximately 20, place them on plates or cookie
sheets, and let them firm up in the refrigerator, about 45 minutes.
Melt the chocolate chips in a e set on high for 2 minutes.
Stir halfway through the heating time. Melt thoroughly, but do not
overheat. Drop each patty into the chocolate and coat completely.
Using 2 forks, one in each hand, lift the coated patty from the
chocolate. Gently tap the forks against the bowl to knock off the
excess chocolate and place each patty on waxed paper. Chill the
peppermint patties until firm, about 30 minutes.