RECIPE Easter eggs BY SAIOA

INGREDIENTS:
for 16 Easter eggs:                                                  
250 g marzipan
125 g 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 a smooth paste.

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

FINALLY, roll in the hundred  and thousands. Leave for 30 minutes.