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"The belly rules the mind."--Spanish Proverb

Panoramic Sugar Egg Recipe

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This recipe for Panoramic Sugar Egg is from Cowbell in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sugar Eggs:
3 Tbsp. water
4 1/2 cup sugar

Royal Frosting:
2 egg whites
3 cups powdered sugar
1/4 tsp. cream of tartar
Beat till stiff peaks form
Directions:
Directions:
Combine 3 tablespoons of water and sugar and mix until combined. Set aside.
Dust a work surface and the egg mold with cornstarch. Firmly press sugar mixture into each egg half and level the top with an icing knife. Immediately unmold onto prepared work surface. Using
a knife, cut 1-1/4 inches from the small end of each egg half without moving the cut piece away from each egg half. (This will help keep the egg halves intact.) Let pieces stand, uncovered,
for 1-1/2 hours.
Using a knife, carefully remove cut pieces and discard. Starting in the center of each half, gently scoop out the sugar, leaving a 1/4-inch shell. Discard the removed sugar.
Place egg shells dome side up on an ungreased baking sheet. Bake at 200° for 20 minutes or until dried.
Use royal frosting to glue a small toy or decoration in the bottom half. Glue the halves together and decorate as desired. You can use food coloring to dye the royal frosting, or the sugar for the eggs, or both.
Personal Notes:
Personal Notes:
I remembered seeing one of these as a child and was fascinated. I called into a radio show for the recipe long before the dawn of internet search engines. I made them with my children and they have graced the mantel every Easter for the last 20 years!

 

 

 

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