How to Make It
Lightly grease an 8-inch square pan with cooking spray. Place butter and honey in a small saucepan over medium. Cook, stirring often, until melted, about 1 minute. Stir in peanut butter; cook, stirring often, until smooth, about 1 minute. Remove from heat; whisk in powdered sugar and vanilla. Spread mixture in prepared pan. Chill, covered, until firm, about 2 hours.
Using an oval 1 tablespoon measure (or serving spoon) lightly sprayed with cooking spray, scoop peanut butter mixture and pack into spoon, leveling with hand. Gently push leveled scoops onto a parchment paper-lined baking sheet. Repeat procedure with remaining mixture. Chill 1 hour.
Melt dark chocolate wafers according to package directions. Dip each peanut butter egg into melted chocolate using a fork, allowing excess chocolate to drip back into bowl. Place dipped eggs on parchment paper-lined baking sheet. Chill until set, about 30 minutes.
Prepare Royal Icing: Combine powdered sugar, 1/4 cup water, meringue powder, and vanilla and almond extracts in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until blended, smooth, and stiff, scraping down sides as needed, about 1 minute (mixture should hold stiff peaks). Thin mixture as needed for recipe by gradually stirring in additional water 1/2 teaspoon at a time.
Divide Royal Icing between 2 small bowls, and add desired amount of food coloring to each. Spoon into piping bags fitted with small round tips (such as Wilton #3). Remove peanut butter eggs from refrigerator, and pipe icing designs as desired. Let stand until set, about 1 hour. Store in an airtight container at room temperature up to 3 days.