When I was a young girl, my aunt would bring these amazingly beautiful, seemingly crystal magic eggs to my sisters and I. They were decorated so beautifully with a range of pastel colors. I made them for my children a couple of times. I thought I’d make them again this year. I found an incredibly easy recipe and so I gave it my best shot and this is the result.
I know there are some really great cake and candy makers that would laugh at my attempts at decorating…but I had fun anyway!
I read that the FDA requires these be made 100% edible, that means even the interior decorations need to be fashioned out of fondant or bought candy. I suppose to keep youngin’s from ingesting foreign objects. I just used some really cute Easter pictures that I came across.
Here is the sugar shell recipe that I altered to make it vegan (as it had egg in it). I used a teaspoon of Ener-G egg replacer and a tablespoon of water instead of the egg.
1 t Ener-G egg replacer
1 T water
3.5 C granulated sugar
.5 C powdered sugar
mold the egg by pressing the dough in the plastic egg form firmly and then turn out on a parchment paper lined cookie sheet.
bake in a 200 degree oven for 15 minutes and scoop out the middle wet portion.
The frosting I tried to make vegan as well but the only vegan royal icing frosting recipe I found did not hold body or form, so I had to yield and make it the traditional way with egg white, still vegetarian!
traditional royal icing:
1 # confectioners sugar
2 large or 3 small egg whites
1/4 t cream of tarter.
color with food coloring and go to town!