Pic Steve Lawrence


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.