Beat the egg white until it is light and fluffy. Add the peppermint oil.
Pour in the icing sugar until the blend is firm but still elastic.
Place the blend on a surface covered with icing sugar and work it until soft and smooth.
Roll into little balls and press each ball gently until button-formed. You can use a fork if you want to make them wavy.
Melt the chocolate over a water bath. Dip the mint buttons in the chocolate. Allow to cool off on a rack.
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