These are adaptable for different holidays; use green food coloring for St Patty Day; red and green for Christmas; red white & blue for 4th of July; etc.
3 1/2 cups powdered sugar, plus extra, as needed
1/4 cup pasteurized liquid egg white product
1 teaspoon water, plus extra, as needed
1/4 teaspoon pure peppermint extract, as needed, optional
orange food coloring
8 ounces 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)
1 teaspoon vegetable oil
1. Line 2 baking sheets with parchment paper. Set aside.
2. In a stand mixer fitted with a paddle attachment, combine the powdered sugar, egg white product, 1 teaspoon water, peppermint extract and 1 to 2 drops of food coloring, if using. Mix on low speed until smooth.
3. Increase speed to high & beat until the mixture forms a stiff dough [if mixture becomes too stiff, add extra water, 1/2 tsp at a time & beat until smooth]
4. Put the mixture on a work surface dusted with powdered sugar and roll it into a log about 12-inches long and 1 1/4-inches in diameter
5. Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs
6. Arrange in single layers on the prepared baking sheets. Let the candies dry, uncovered, at room temperature for 3 hours
7. Put the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Dip 1 half of each candy into the melted chocolate and return them to the parchment paper until the chocolate has set, about 3 hours.