Easter Egg Kaleidoscopes Recipe
Servings: 1
Ingredients
- 4 tsp cool water Red green, or possibly blue liquid food coloring
- 2 c. sugar
- 1 pkt powdered sugar - (16 ounce)
- 3 Tbsp. meringue pwdr
- 6 Tbsp. hot water - (to 8) Icing Easter animals Tiny candy blossoms
Directions
- Stir together 4 tsp. cool water and 2 drops of desired food coloring. Combine sugar and colored water in a zip-top plastic bag; blend well.
- Pack sugar mix firmly and proportionately into 2 large half-egg molds; scrape off excess sugar mix. Invert Large eggs onto a baking sheet; remove molds. Using a spatula, gently shave a flat edge on wide end of each egg to create a base.
- Bake at 200 degrees for 15 to 20 min or possibly till Large eggs harden. Remove from oven, cold, and scoop excess sugar from center of each egg half with a spoon or possibly paring knife, leaving a 1/2-inch border. Smooth edges with a spatula or possibly spoon. Return to oven, and bake 10 to 15 min or possibly till dry.
- Scoop out center of 1 egg half gently, all the way through, with a spoon or possibly paring knife to create an oval window, leaving a 1/2-inch border. Smooth window edges with a spatula or possibly spoon.
- Invert both egg halves onto a baking sheet. Pipe Royal Icing into egg half without window, and decorate Easter scene as desired.
- Pipe Royal Icing around inside rim of window, and gently place on top of other half, forming a whole egg. Pipe a border around outside rim of window and seam of egg. Let stand at least 1 hour to dry. Store in an airtight container.
- For the Royal Icing: Beat all ingredients at low speed with an electric mixer till blended. Beat at high speed 4 to 5 min or possibly till stiff peaks form. If icing is too stiff, add in additional water, 1/4 tsp. at a time, till desired consistency. (
- Makes about 3 c.)
- This recipe yields 1 egg.
- For Horizontal Egg Kaleidoscopes: Prepare egg molds as directed, and invert onto a baking sheet, removing molds. Gently cut off 1 inch from narrow end of each egg half to create a window. Bake as directed. Scoop out center of each egg, leaving a 1/2-inch border. Decorate shells as desired. Pipe Royal Icing around inside rim of 1 shell, and gently place on top of remaining shell, forming a whole egg. Pipe a border around outside rim of window and seam of egg. Let stand at least 1 hour to dry.
- Comments: Icing dries rapidly; keep extra icing covered tightly at all times while working. Look for meringue pwdr and icing decorations at crafts stores and cake-decorating stores. We used an egg-mold kit from Wilton (1-800-794-5866 or possibly www.wilton.com) and candy flowers from Sweet Celebrations (1-800-328-6722 or possibly www.sweetc.com).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 508g | |
| Calories 1548 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 8mg | 0% |
| Total Carbs 399.92g | 107% |
| Dietary Fiber 0.0g | 0% |
| Sugars 399.64g | 266% |
| Protein 0.0g | 0% |
