I love these all year around, bur they are a must during Christmas! The recipe makes about 25 mint kisses. Enjoy! 

INGREDIENTS 

• 3,5-4 dl icing sugar depending on the size of the egg white
• 5 drops of peppermint oil 
• 1 egg white
• 50 gram dark chocolate 

INSTRUCTIONS 

1. Use an electric whisk to get the egg white fluffy and white. 
2. Add most of the icing sugar and the pepper mint oil. Stir, it should be firm but you should be able to pipe it. Add more icing sugar if needed. 
3. Pour it all into a piping bag. And pipe into little round candies at a baking sheet. 
4. Let them dry for a day or two, you can speed it up if you put them in the fridge. But the result is better if you let them dry in room temperature.
5. When they are dry, melt the chocolate in a bowl that you put on top of a cooking pan with a little bit of water in it. Use medium heat for this and make sure no water gets into the chocolate.
6. Use a piping bag or a small spoon to add a dot on top of each kiss.
7. Let it cool down.

Recipe and photo Malin Nordblom

If you wan’t to use the photos or content please e-mail me first at fabfoodieswede@hotmail.com