Unwrap as many Rice Krispies Treats as you’d like.

Use a lid from a tupperware container to press the Rice Krispies Treats down, making them large enough to fit the egg shaped cookie cutter.

Next, use an egg shaped cookie cutter to cut the Rice Krispies Treats.

Once all of the treats are cut into eggs, set them aside on a cutting board or other flat surface.

Combine the powdered sugar, meringue powder, and water in a mixing bowl and mix using an electric mixer on low speed until the icing has a matte appearance, about 5-8 minutes.

Evenly divide the royal icing among 6 small bowls. Add a small amount of food coloring to each bowl, until you have your desired color. I used pastel colors, so I added a very small amount of each food coloring. If the icing seems too thick at time point, add ¼ tsp of water and mix until combined.

Transfer each color to a small squeeze bottle.

Begin to decorate the Rice Krispies eggs with the icing as you desire, get creative! I did various patterns, including stripes, zig-zags, and polka dots. Use a tooth pick to help get the colors evenly distributed and to make sure the icing goes to the edges of the Rice Krispies.

Allow the icing to set completely before serving or storing the Rice Krispies Eggs in an air tight container.