Easter brings about the cutest decorations, but this decorated sugar Easter egg is on a whole new level of adorable. We’ll walk you through the steps so this delightful decoration is ready for the big day.
Instructions
1
Make the sugar mixture
2
Stir together 10 drops (or desired amount) of the yellow food coloring with the cold water in a small bowl. Set the bowl aside. In a large bowl, combine the granulated sugar and meringue powder. Add the colored water to the sugar mixture and combine thoroughly using your hands. Editor’s Tip: The mixture should resemble the texture of wet sand or packing snow. Feel free to wear plastic gloves during this process so the dye doesn’t hue your hands.
3
Shape the mixture in the egg molds
4
Firmly pack the sugar mixture into each egg half and the tart molds, leveling off the tops with an offset spatula. Test Kitchen Tip: Discard or save the excess sugar to make additional eggs. Immediately unmold the eggs and tarts onto a work surface.
5
Cut the window and let the egg dry
6
Using an egg-shaped cookie cutter, lightly press the cutter into one of the sugar egg halves, about 1/4-inch deep. This will make it easier to remove the piece later. With an offset spatula, trim a small portion from the large bottom end of each egg half. Let the pieces stand, uncovered, for two to three hours.
7
Scoop away the insides
8
With a tablespoon or teaspoon, gently scoop out the sugar from the center of each half, leaving a 1/4-inch shell. Invert the egg shell domes onto a work surface. Using a paring knife, carefully remove the piece that was scored with the egg-shaped cookie cutter. This will create the window. Let the pieces dry completely overnight.
9
Make the royal icing
10
In a bowl, use a hand mixer or stand mixer to beat the confectioners' sugar, meringue powder and water on low speed just until blended. Once combined, continue to beat on low speed until stiff peaks form, 7 to 10 minutes. Press a damp paper towel on the royal icing to prevent it from drying out, then set it aside.
11
Assemble the shell
12
Pipe or spread the stiff royal icing around the cut edge of the bottom shell (the egg shell half that wasn’t scored). Place the top window shell on the bottom shell, ensuring the edges align. Press the egg shell firmly but carefully to secure the two halves together. Allow the royal icing to set for one to two hours.
13
Before decorating, prop the egg securely in a cradle. For example, a roll of painters' tape topped with a small piece of bubble wrap works great. Using the royal icing, attach the candies and decorations to the interior, outer edge and seam of the egg, as desired. Let the decorations dry for about an hour. If you made a tart mold, place the finished egg on the inverted sugar tart mold as a pedestal. Carefully add the Easter grass, figurine and additional candies, as desired.
