EASTER EGGS by Maialen

INGREDIENTS

for 16 ester eggs

250g marzipan
250g icing sugar
2 tablespoons hot water
hundreds and thousands
cocktail sticks


METHOD

First, shape the marzipan into sixteen eggs                                                                                                      
Next, sift the icing sugar into a bowl.Add water. Make smooth paste.

Later, with the cocktail sticks dip the eggs into the icing sugar.

Finally, roll in the hundeds and thousands. Leave for 30 minutes.