In a bowl, combine 250 ml (1 cup) granulated white sugar with 2.5 ml (1/2 teaspoon) of liquid food colouring (for bright colors, use the neon-type food colouring) using a fork to make a smooth mixture. The sugar will have the texture of wet sand. Spread the coloured sugar in teaspoons. Squeeze to mould.
Let dry for 4 hours at room temperature. To unmould, flip and lightly hit the spoon on a work surface. You will get about 50 small moulded sugar eggs. You can decorate them with icing made with icing sugar and a few drops of water blended with a fork. Use a small pastry bag or a paper cone (parchment paper rolled up on itself). The icing will melt in tea or coffee.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.