Hollow Chocolate Easter Egg Recipe

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for 1-1/2 hours. Using a serrated knife, carefully remove cut pieces and discard. Starting in the center of each half, gently scoop out the sugar, leaving a 1/4-inch shell. Discard the removed sugar. Place egg shells dome side up on an ungreased baking sheet. Bake at 200° for 20 minutes or until dried.

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In a large bowl, whisk together the granulated and confectioners' sugars so they're evenly mixed. Pour the egg white into the sugars and begin stirring. At first, it will seem like there's not enough liquid, but keep stirring. Gradually the sugar will become moister. Eventually, the sugar will have the consistency of damp sand.

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Step 1: Make the Whole Sugar Egg. Put the white sugar in a bowl in a large bowl. Add cold water to the sugar, a little at a time (start with a TBSP) and mix (by hand or with a spoon). You want the sugar to hold together when you squeeze it in your hand. Add more water (by the TBSP) as needed.

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1. Unwrap chocolate candies. Line tray with wax paper. 2. Place white creme chips and shortening in small microwave-safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating, until chips are just melted when stirred. 3.

Hollow Chocolate Easter Egg Recipe

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Once chilled, remove the mixture from the refrigerator. Scoop 1 Tablespoon of the buttercream mixture and roll into a ball. Flatten the ball between your palms and use your fingers to thin out one end into an egg shape. The egg should be roughly 1/2 - 3/4 inch thick. Place on the prepared baking sheet.

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Directions: 1. In a small dish, combine the water and enough food coloring to make a fairly rich color; it will appear lighter when mixed with the sugar. 2. Place sugar in a large bowl and drizzle the colored water in a little at a time, mixing well with an electric mixer.

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1. Preheat oven to 200 degrees F. 2. In a medium bowl combine sugar and meringue powder. Whisk sugar mixture together until it is well incorporated. 3. If you would like colored eggs, in a separate small bowl, add food coloring to the water, and stir until it is well combined.

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After baking the sugar eggs, you'll scrape out the excess sugar, which can be reused to make another batch. For the first batch, you'll have enough to make 4 sugar egg halves (2 complete eggs). After you scrape out the excess sugar from the baked sugar eggs, you'll be able to make one more set (1 complete egg).

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Our recipe for the sugar shell has been in our family for many years, it is hard and has the consistency (and taste) of a sugar cube. The decorations are created with royal icing, which hardens to a candy texture, coconut grass, and sometimes jelly beans or other candies. These eggs are not much different ingredient-wise than the ones made in.

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Candy eggs were wildly popular, and by the late 1800s, fine candy makers in major U.S. cities were offering chocolate eggs both hollow and filled, jelly eggs, and exquisite panorama eggs of sugar.

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Using an electric mixer or stand mixer (with paddle attachment), stir together mashed potatoes, butter, salt and 1 cup (125g) powdered sugar until completely combined. With mixer on low-speed, add in remaining sugar, 1 cup (125g) at a time. Stir in vanilla extract and check the consistency of the batter.