Selection of hollow chocolate eggs
2 egg whites
500-600ml sifted icing sugar
food colouring of various colours
disposable icing bags
sweets, icing flowers and coloured or silver dragees to decorate
Using a hot knife carefully cut the chocolate egg in half at the join. Place on to baking paper on a tray.
Icing: Lightly whip the egg whites and add enough icing sugar to make a stiff icing.
Beat icing well until smooth.
Divide the icing into four or five small bowls and colour each one with a few drops of different food colouring.
Spoon into an icing bag and pipe decoratively onto the eggs.
Decorate with sweets, flowers and dragees.
Allow the icing to dry.