EASTER SUGAR EGGS
Instructions Below
Making hollow sugar eggs is almost as much fun as giving them away! It's a fairly simple process that includes mixing granulated sugar with water and meringue powder (dried egg whites). Fresh egg whites can be used instead of Meringue powder, but I have not used that method.
You will press the moist sugar mixture into plastic molds to create each half egg, then hollow them out and attach the two halves together after decorating the interior. These eggs will last for YEARS! And yes, they are completely edible! Complete instructions are below.
Egg Shell Sugar Mixture
4 1/2 Cups granulated sugar
3 TBLS. Water approx.
1 TBLS. Meringue Powder
(A 10 lb. bag of sugar will make approx. 12 med. size (5"x3.5") eggs)
Mix sugar and meringue powder. Add water by dripping slowly as you mix quickly with your hands until mixture holds together in lumps when you squeeze a handful. If it's too moist it will stick to the mold and have small ruts and dents on the surface due to the sugar melting. If it's too dry it wont stick together. The brand of sugar as well as humidity level will affect the water to sugar ratio. I find the cheapest brand of sugar works best because of its fine grain.
I have purchased the hard, clear plastic egg molds from a cake decorating store. I have also purchased a flimsier, medium sized plastic egg from the dollar store.
Press the sugar firmly into the plastic sugar molds, especially near the narrow end where you will cut the opening. Scrape the open surface flat with the backside of a butter knife and flip the egg over onto waxed paper. Release mold. At this point, I cut about a 3/4 inch off the front of each half of the egg to prepare for the opening. I make the cut by slicing down using a thin piece of 1.5" by 2.5" cardboard I've cut from a cereal box. Then I place the small piece of cardboard against the cut edge so the interior wont dry out too much. I also use the tip of a pointed knife or even a toothpick to gently trace a U shaped outline around the edge of the area I will be scooping out of this opening, about 3/8" from outer edge. By doing this, I avoid breaking the delicate edges of the opening when I scoop it out later.
About 2 to 6 hours later, depending on the size of the egg as well as the temperature and humidity level, the egg halves are dry enough to gently lift, hold securely in cradled palm of hand and carefully scrape out the interior sugar, which is still soft. The exterior is hard. If you do this step too soon, the exterior isn't hard enough and it breaks. If you do it too late, the exterior is very hard and too thick to end up with a dainty egg. Adjust your drying time to allow for the remaining shell to be about 3/8 inch thick. Use the sugar you scoop out to fill more egg molds. Allow eggs to dry thoroughly after scooping. Drying overnight, or at least for several hours, is advisable.
Once the hollowed egg halves are completely dry you can decorate the bottom interior with royal icing (recipe below) and purchased decorations or those you make yourself. Put royal icing on the rim of each half to attach them together. Decorate the exterior with royal icing and decorations.
Royal Icing
2 TBLS. Meringue Powder
3 Cups Powdered Sugar
Approx. 4 TBLS warm water
Mix at low speed for about 10 minutes.
