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