Easter Egg Kaleidoscopes
- 4 teaspoons cold water
- Red, green, or blue liquid food coloring
- 2 cups sugar
- Royal Icing
- Decorations: icing Easter animals, tiny candy blossoms
- Stir together 4 teaspoons cold water and 2 drops of desired food coloring. Combine sugar and colored water in a zip-top plastic bag; blend well.
- Pack sugar mixture firmly and evenly into 2 large half-egg molds; scrape off excess sugar mixture. Invert eggs onto a baking sheet; remove molds. Using a spatula, gently shave a flat edge on wide end of each egg to form a base.
- Bake at 200° for 15 to 20 minutes or until eggs harden. Remove from oven, cool, and scoop excess sugar from center of each egg half with a spoon or paring knife, leaving a 1/2-inch border. Smooth edges with a spatula or spoon. Return to oven, and bake 10 to 15 minutes or until dried.
- Scoop out center of 1 egg half gently, all the way through, with a spoon or paring knife to form an oval window, leaving a 1/2-inch border. Smooth window edges with a spatula or spoon.
- Invert both egg halves onto a baking sheet. Pipe Royal Icing into egg half without window, and decorate Easter scene as desired.
- Pipe Royal Icing around inside rim of window, and gently place on top of other half, forming a whole egg. Pipe a border around outside rim of window and seam of egg. Let stand at least 1 hour to dry. Store in an airtight container.
- For horizontal Egg Kaleidoscopes: Prepare egg molds as directed, and invert onto a baking sheet, removing molds. Gently cut off 1 inch from narrow end of each egg half to form a window. Bake as directed. Scoop out center of each egg, leaving a 1/2-inch border. Decorate shells as desired. Pipe Royal Icing around inside rim of 1 shell, and gently place on top of remaining shell, forming a whole egg. Pipe a border around outside rim of window and seam of egg. Let stand at least 1 hour to dry.
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