Easter time at our house was always a big deal. We loved looking forward to it because my Mom used to make these really cool panorama Easter eggs out of sugar. It wasn't just us that looked forward to it. The entire neighborhood gang used to congregate at our house after school or on a Saturday when she was making the eggs.
It was like magic as she used to take plain sugar, color it, bake it, hollow it out, put a fun scene inside of it and then decorate the outside to make it look beautiful. I know it took her years to get it down right but we loved watching her make these masterpieces out of sugar.
I plan on making some this year in her memory. In case anyone wants to make them I am putting the recipe and instructions with this blog. Enjoy. When I find mine I'll take a picture and include it in this blog. Your kids will love this activity and hopefully your memories will be as good as mine were.
Ingredients
5 Cups Sugar
1 Egg White
Food Coloring (Depending upon what color you want)
Mix the granulated sugar in a glass, china, or stainless steel bowl with egg white, until evenly dampened.
Pack into half of the egg mold firmly. Level off with a knife.
Immediately invert the mold upon a wooden surface and remove mold carefully. With a paring knife, cut approximately 1/2 inch from the small end of the shell but do not remove it. Push it gently back against the shell. This small piece will be removed after baking.
Place shells on board into a 200 degree oven for 15 minutes. The larger eggs with take longer.
Remove from oven. Take off the small piece that you cut earlier. With a teaspoon, scoop out gently damp sugar from inside the shell. Continue scooping very carefully until you reach the hardened shell. Do not make the shell too thin. About 1/4 inches thick is good.
Let it stand for at least one hour before putting a scene inside.
Take the bottom half of the egg, put green icing, green coconut grass, flowers, tiny jelly beans, Easter seals of bunnies, chicks, etc, or anything that appeals to you.
Put Royal icing along rim of the bottom half and put the two halves together. Let this dry before putting a decorative border along the seam and around the peephole.
Decorate the top of the egg.
Royal Icing (Using meringue powder)
3 level TBS meringue powder
1 lb confectioner's powdered sugar
1/3 cup water
1/2 tsp cream of tarter
Combine ingredients, beat at high speed for 7 - 10 minutes. Be absolutely sure utensils are free of grease. Keep covered at all times with a damp cloth.
Royal Icing (Using egg white)
3 egg whites (room temp)
1 lb. confectioner's sugar
1/2 tsp. cream of tarter.
Prepare same as meringue icing.
Add food coloring one drop at a time. Two drops of red in 5 cup mixture makes a nice pink.
