Preheat oven to 200°C.
Line a baking tray with baking paper.
Mix sieved icing sugar and ground almonds together thoroughly.
Add enough of the egg white to form a firm dough.
Transfer dough to a work surface dusted with icing sugar and divide into two halves.
Roll half dough out (with your hands) into a 2cm diameter sausage shape and divide into 6 equal lengths. Repeat with the other half.
Place the dough sections on the paper lined baking tray and flatten, rounding off the ends and pinching in one end to form a head shape with your hands.
Bake on the lowest oven shelf for 10 minutes until just golden.
Allow to cool for a few minutes before transferring to a cooling rack.
Once cool, melt the chocolate in a bowl over a pan of hot water.
Use a pastry brush to paint the chocolate on to the base of each mummy.
Put the mummies chocolate side down onto a fresh sheet of baking parchment or leave to set bottom up.
Next make the icing by mixing the egg white and 220g icing sugar.
Pipe wide stripes in a zig zag to make a bandage effect on the mummies.
Then using the remainder of the molten chocolate, pipe eyes on the mummies.
Allow the mummies to set and then transfer to an airtight container.