Easter eggs
Ingredients:
For 16 Easter eggs:
250g icing sugar
2 tablespoons hot water
hundreds and thousands
cocktail sticks
Method
First shape the marzipan into sixteen eggs.
Then sift the icing sugar into a bowl. Add water. Make a smooth paste.
After with the cocktail sticks, dip the eggs into the icing sugar.
Finally roll in the hundred and thousands. Leave for 30 minutes.
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