Wednesday 21 October 2015

EASTER EGGS by Pancho


Ingredients:

For Easter eggs:
250g marzipan
125g 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.

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

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

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