Easter is around the corner and the preparations have already begun. One food that we are looking forward to gorging on is yummy easter eggs. These decadent sweet treats come in a variety, of flavours, fillings and arrangements. You must have noticed them beginning to appear on shelves of bakeries and stores around you. Eggs are said to symbolise renewal and rebirth. But they can also be interpreted as an indulgence – after all, many devotees abstain from eggs and non-veg during Lent, the fasting period that precedes Easter. These festive eggs have many versions and base ingredients, ranging from simple cashews or almonds to decadent chocolate and fondant. But if you’re looking for a quick and simple recipe, we’ve got you covered!
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Now, many traditional recipes use egg whites to bind the ingredients. But you can also use certain other alternatives. If you are vegetarian or if you simply don’t like working with raw eggs, our recipe is perfect for you. Another advantage of this recipe is that it doesn’t need egg moulds. These treats are whole eggs rather than hollowed-out ones, which makes the process simpler and quicker. But the best thing is that once you make the base, you can customise it any way you want! Find out more below: