Easter eggs by Aimar

Easter eggs

Ingredients for 16 easter eggs
250g marzipan
125 icing sugar
tablespoons
hot water
hundrands and thousands
cocktail sticks

Method
First, shape the marzipan into sixteen eggs.
Then, in a bowl add water and make a smhooth paster.
After, with the cocktail sticks dip the eggs into the icing sugar.
Finally, roll in the hundred and thousands and leave for 30 minutes.