Line a couple of trays with some grease proof paper and set aside.
Whisk the egg white in a large bowl until fluffy but not stiff.
Sift in the icing sugar into the egg white and mix until combined into a dough.
Knead in the peppermint exact. I use about half a teaspoon but you can use as much or as little as you like.
Take a small amount of the dough and roll into a ball. Place onto your pre-lined trays and gently press into a circle, about 5mm thick. Repeat until you have used all the dough.
Transfer the tray to the fridge for a minimum of 2 hours or ideally overnight.
To finish, break the chocolate up into a bowl and gradually melt in short bursts in the microwave or over a Bain Marie. Dip your peppermint creams in the chocolate, one at a time, and place back onto the lined trays.
Return to the fridge for a few hours to set the chocolate.