Whisk together egg white, peppermint until it becomes foam, but not stiff. Stir in icing sugar, little by little.
 When the dough can be rolled into balls put it in the fridge for half an hour.
 Roll balls about 2/3 inch / 1.5 cm in diameter and place on baking paper. Press a mocha bean or chocolate hearts (or similar) down in the middle.
 Let them stand till slightly hardened at the edges, then put in an suitable container.