EASTER EGGS by Gorka Martín

INGREDIENTS:

- 250 g marzipan
- 125 g icing sugar
- 2 tablespoons hot water
- Hundreds and thousands
- Cocktail stiks

METHOD:

- First, shape the marzipan into sixteen eggs.

- Then, sift the icing sugar into a bowll. Add water. Make a smooth paste.

- After, with the cocktail sticks, dip the eggs into the icing sugar.

- Finally, roll in the hundred and thousands leabe for 30 minutes.

Hope you like it.