Panoramic Sugar Egg’s
2 cups granulated sugar
4 teaspoons water
½ teaspoon Meringue Powder
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Place sugar in a large bowl. Mix sugar making sure there are not lumps. Make a well in the
sugar and add water and meringue powder. if you are tinting the sugar add it to the water
now).
Rub mixture in your hands and knead for about 1 minute or until well blended and mixture
packs like wet sand. Be sure there is not lumps in mixture. keep sugar mixture covered
when not in use. Dust egg shell with cornstarch to prevent sticking. Pack sugar firmly in
shell pressing with heel of hand. Scrape a metal spatula at a 45 degree angel over shell
to remove excess sugar. Unmold at once by placing cardboard circle over shell and turning
upside down. To loosen tap top of shell with spatula and carefully lift shell off. cut
peep hole now. Allow to dry 3-4 hours or place in 200 degree oven 15 minutes. When dry
turn sugar mold over and carefully hold in palm of hand. Do not squeeze or move molded
sugar while holding or it will crake. Use a spoon to mark 1/4 inch thick shell on the
inside rim. Gently scoop out remaining soft sugar. Smooth inside and edge with your
fingers. Place molded sugar face down on cardboard circle to finish drying for about 24
hours, or place back in oven for 20 minutes. Allow to cool to room temperature before
touching. when cool you can decorate with royal icing..
Happy Easter....
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