Colorful Easter eggs

For 9 pieces
  • 100 g cut-resistant nut nougat mass
  • 70 g butter or margarine
  • 40 g Sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 2 eggs (size M )
  • 130 g flour
  • 1 1/2 TL Baking powder
  • 30 g ground hazelnuts
  • 3 EL Milk
  • 1 Protein
  • 250 g Icing sugar
  • 1-2 tbsp lemon juice
  • red, green, yellow and blue food coloring
  • Sugar pearls
  • fat
  • Piping or freezer bags
75 minutes
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
Wait approx. 1 hour. Photo: Först,
1 piece approx:
  • 340 kcal
  • 1420 kJ
  • 5 g protein
  • 13 g fat
  • 50 g carbohydrates


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