1. Mix 1 cup sugar with 1 tsp. water and a few drops of food coloring. Mix well with your hands until all the sugar is dyed (you can wear gloves for this if you like, but the sugar keeps your hands dye-free).
2. Press sugar firmly into your mold. I used large, plastic easter eggs. You can also use egg shaped molds found in the cake decorating or soap making aisle at your craft store. You can also find them on Etsy.
3. Gently scoop out some of the sugar from the center, making sure you leave a good edge. You will be able to make the egg thinner in the last step. Make sure the sugar is still packed into the mold tightly.
4. Carefully turn eggs out onto wax paper (like you are building a sand castle). Allow to dry for a few hours to overnight (I think overnight is best).
**Each batch of sugar made two of my easter eggs with a little left over...It made one large egg. If you like you can use the leftover sugar to make marbled eggs, by just packing in 2 or 3 colors**
5. When the eggs are comletely dry, use a table knife to clean up edges and scrape out the center of the eggs a little more.
Now we're ready to decorate, for the Royal Icing you need:
1. In a large bowl, with a mixer fixed with a whisk attachment. Slowly mix together 1/4 cup meringue powder (available in the cake decorating aisle) and 6 Tb. of water. Scrape down the sides as needed. When mixed well turn mixer up to high and beat until stiff peaks form. Add powdered sugar and beat until thick and fluffy. It should look like this <---.
2. Add coloring to your icing if you like. Fit your pastry bags with couplers and decorating tips. Fill bags with icing. Royal icing dries very quickly, cover any leftover icing with a damp cloth.
3. Decorate...have fun and be creative :) I added little sugar pearls to mine...there are lots of sprinkles and decorations that would be fun to add. Allow icing to dry and fill with jelly beans or small candies...Although the eggs may look tasty, I don't recommend eating them :)