Halloween Peppermint Patties

• 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
• Orange food coloring, as needed, optional
• 2 (4-ounce) bars 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.
2. Set aside.
3. 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.
4. Mix on low speed until smooth.
5. Increase the speed to high and beat until the mixture forms a stiff dough (if the mixture becomes too stiff, add extra water, 1/2 teaspoon at a time and beat until smooth).
6. 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.
7. Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs.
8. Arrange in single layers on the prepared baking sheets.
9. Let the candies dry, uncovered, at room temperature for 3 hours.
10. Put the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water.
11. Stir until the chocolate is smooth and melted.
12. 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.

powdered sugar, pasteurized liquid egg, water, peppermint, orange food coloring, percent cocoa, vegetable oil

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/halloween-peppermint-patties-recipe.html (may not work)