Colourful Easter eggs

Ingredients

Directions

1. 1

   Melt the nougat over a warm water bath. Beat the room-warm fat, sugar, vanillin sugar and salt with the whisk of the hand mixer until very creamy. Stir in the eggs one after the other. Mix flour, baking powder and hazelnuts and stir in alternately with the milk. Mix in the nougat.

2. 2

   Grease the muffin tray (with 9 egg-shaped hollows) and put approx. 1 tablespoon of dough into each hollow. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Let the muffins rest in the pan for 5 minutes, turn them over onto a grid and let them cool down. Beat the egg white until frothy. Stir in icing sugar and lemon juice. Divide the icing into 5 parts. Leave one part white, colour the rest pink, yellow, green and blue. Put the coloured icing in small piping bags or freezer bags and cut off a small corner. Spread some eggs with white icing.

3. 3

   Divide the icing into 5 parts. Leave one part white, colour the rest pink, yellow, green and blue. Put the coloured icing in small piping bags or freezer bags and cut off a small corner. Spread some eggs with white icing. Put the rest of the icing in a piping bag as well. Decorate the eggs with icing and sugar pearls as desired