Colorful Easter eggs

75 minutes

1.

Melt the nougat over a warm water bath. Beat room-warm fat, sugar, vanilla sugar and salt with the whisk of the hand mixer until very creamy. Stir in eggs one at a time. Mix the flour, baking powder and hazelnuts together and stir in alternately with the milk. Mix in the nougat. Grease the muffin tray (with 9 egg-shaped hollows) and pour approx. 1 tablespoon of batter into each hollow. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 15 minutes. Let muffins rest in the tin for 5 minutes, turn out onto a wire rack and let cool down. Beat egg whites until frothy. Stir in powdered sugar and lemon juice. Divide the frosting into 5 parts. Leave one part white, color the rest of them pink, yellow, green and blue. Put the colored frosting in small piping bags or freezer bags and cut off a small corner. Brush some eggs with white icing. Put the rest of the icing into a piping bag. Decorate eggs with icing and sugar pearls as you like

2.

Wait approx. 1 hour. Photo: Först,