Whisk the egg white in a large bowl until it forms stiff peaks when the whisk is removed.
Carefully whisk in the lemon juice and the peppermint extract.
Sift the icing sugar and mix into the egg whit mixture until a smooth paste has been formed.
Add a few drops of green food colouring in. I used a paste colouring and only a little, as I wanted a light green colour. This step is not necessary as it is perfectly acceptable to have white mints.
Tip the paste out onto a work surface, which has liberally been dusted with icing sugar and roll out thinly.
For basic round mints choose the size cutter you want, I used a 5cm/2inch cutter. But any shape can be used. Dip the cutter into the icing sugar before cutting the shape, as this will help the mint not to stick.
Place them on a baking tray covered with parchment paper and chill in the fridge for 1 – 2 hours or until they have set.
Once set, melt the chocolate in a bowl in the microwave at 50% power for 30 seconds at a time. Or in a double boiler, whichever method you are happy with.
Now you can dip, sprinkle or drip the chocolate on, if you are working with kids this can be the real fun part, let their imagination run a little and paint faces! I just dipped a spoon in the chocolate and drizzled it over the mints.
Again, chill the peppermint creams until they have fully set. About another 30 minutes, then serve.