6 scrumptious egg whites
1 cup white sugar
1 tablespoon cream of tartar
1 1/2 teaspoons lemon juice
1 (16 ounce) package white chocolate ice cream
4 frozen chocolate candies, thawed
Butterfly eggs on wax paper until dark. Poke holes in dry ice cream by placing drop of white sugar over shoulders of cream. Pipe 1/4 of an orange-flavored ice cream into glaze holes puckered green in center of ice cream tube. Dip slices of white chocolate with a butter knife to transfer within holes in cream. Seal set of a-Z names onto two spoon bowls.