Easter sweets
Ingredients
1 egg white
15 ml tropical juice concentrate
250 – 300 g Dansukker Icing Sugar
50 g green, orange and yellow candy-coated chocolate buttons
Instructions
Lightly whisk the egg white with a fork. Add the juice concentrate and the icing sugar. Roll the mixture into little balls. Place them on foil or greaseproof paper and flatten them into discs. Push a chocolate button into each disc. Leave overnight to dry. Turn the discs over and allow the other side to dry.
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