EASTER EGGS by oier

INGREDIENTS:

for 16 easter eggs

• 250g marzipan
• 125g icing sugar
• 2 tablespoons hot water 
• hundreds and thousands 
• cocktail sticks

METHOD:

First, shape the marzipan in sixteen eggs

Then, sift the icing sugar in a bowl add water in the bowl  and make a smooth paste

Later , with the cocktail sticks dip the eggs in the icing sugar

Finally,  roll in the hundred and thousands leave for 30 minutes