Before making the peppermint patties, first pasteurized the egg white. You don’t have to take this step with your egg white if you aren’t worried about eating raw egg whites. Bring a small pot of water to a simmer then place your mixing bowl with the egg white on top. Whisk the egg white over the simmering water for 2-3 minutes, until the egg white is warm to the touch but not scrambled. Technically, the egg should be higher than 160 degrees F, if you have a thermometer to check.
Move the bowl to your stand mixer and beat the egg white until frothy but not stiff.
Slowly add 4 cups of powdered sugar on medium speed. Scrape down the sides of the bowl as you add the powdered sugar. The mixture should be crumbly.
Add the corn syrup and peppermint extract and stir the mixture with a wooden spoon until combined. Then add 1 cup of powdered sugar, ¼ cup at a time, and mix by hand until it has the smooth consistency of dough. Add more powdered sugar if necessary, until mixture is no longer sticky.
Heavily dust the counter and rolling pin with cornstarch and roll out the peppermint dough until it is around ¼ inch thick.
Punch out circles of the peppermint dough with a circle cookie cutter. You can use any shape cutter you want! Place the peppermint circles on a cookie sheet lined with parchment paper. Bring the rest of the dough together, knead back into a ball and roll out again. Cut more circles and place them on the parchment paper.
Place the cookie sheet in the refrigerator for around 45 minutes, to firm up.
Place the chocolate in a microwave safe bowl and warm for 30 seconds in the microwave. Stir the chocolate, microwave for 30 seconds and stirred again. Place the chocolate in the microwave one last time and cook for another 30 seconds. Stir until the chocolate is smooth. You can also melt your chocolate in a double boiler.
Cool the chocolate for a minute then began dipping the peppermint circles. Drop the patties into the chocolate and coat completely using a fork. Lift the coated patties from the chocolate and gently tap the fork against the side of the bowl to knock off any excess chocolate.
Place the patties back on the parchment paper to set. Don’t worry about making a mess! The chocolate doesn’t have to be perfect!
Chill the peppermint patties in the refrigerator until firm, around 30 minutes. Enjoy!