Easter Egg Kaleidoscopes

Name: Easter Egg Kaleidoscopes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 serving Red, green, or blue liquid food coloring; 1 serving Royal Icing; 1 serving Decorations: icing Easter animals, tiny candy blossoms; 473 milliliters sugar; 4 teaspoons cold water

Easter Egg Kaleidoscopes might be just the side dish you are searching for. This recipe makes 1 servings with 1782 calories, 0g of protein, and 9g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Easter. Head to the store and pick up liquid food coloring, royal icing, decorations: icing easter animals, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Stir together 4 teaspoons cold water and 2 drops of desired food coloring.

Ingredients you will need

Food Color

Water

Combine sugar and colored water in a zip-top plastic bag; blend well.

Ingredients you will need

Sugar

Water

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Sugar

Base

Egg

Equipment you will use

Baking Sheet

Spatula

Bake at 200 for 15 to 20 minutes or until eggs harden.

Ingredients you will need

Egg

Equipment you will use

Oven

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.

Ingredients you will need

Sugar

Egg

Equipment you will use

Oven

Spatula

Knife

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.

Ingredients you will need

Egg

Equipment you will use

Spatula

Knife

Invert both egg halves onto a baking sheet. Pipe Royal Icing into egg half without window, and decorate Easter scene as desired.

Ingredients you will need

Icing

Egg

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Egg

Icing

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.

Ingredients you will need

Egg

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Egg

Pasta Shells