
Decorated Sugar Easter Egg
Total Time
Prep: 1 hour + standing
Yield
1 decorative egg
Easter brings about the cutest decorations, but this decorated sugar Easter egg is on a whole new level of adorable. We’ll walk you through the steps so this delightful decoration is ready for the big day.
Ingredients
- MATERIALS NEEDED:
- 5-inch egg mold
- Optional: Mini fluted-edge tart molds
- Offset spatula (or straight-edged knife)
- Egg-shaped cookie cutter
- Paring knife
- Disposable piping bag and decorating tips
- Assorted candies and store-bought royal icing decorations
- Shredded green paper grass (or Easter basket filler of your choice)
- Small ceramic bunny (or Easter figurine of your choice)
- EGG:
- Yellow liquid food coloring
- 3 tablespoons cold water
- 4 cups sugar
- 1 tablespoon meringue powder
- ICING:
- 1-1/2 cups confectioners' sugar
- 3-1/2 teaspoons meringue powder
- 2 tablespoons plus 1 teaspoon warm water
Directions
- EGG: Mix 10 drops food coloring (or desired amount) with water in a small bowl; set aside. In a large bowl, combine sugar and meringue powder. Add colored water to sugar mixture and and combine thoroughly using your hands.
- Firmly pack sugar mixture into each egg half and tart molds, leveling the tops with an offset spatula. (Discard or save excess sugar for additional eggs.) Immediately unmold onto a work surface.
- Using an egg-shaped cookie cutter, lightly press the cutter into the sugar to score one egg half, about 1/4-inch deep. (This will make it easier to remove the piece later.) Trim a small portion from the large (bottom) end of each egg half. Let pieces stand, uncovered, for 2-3 hours.
- Gently scoop out the sugar from the center of each half, leaving a 1/4-inch shell. Invert egg shell domes onto a work surface. Using a paring knife, carefully remove the scored piece and discard. (This will create the window.) Let pieces dry completely overnight.
- ICING: In a bowl, combine confectioners' sugar, meringue powder and water; beat on low speed just until blended. Beat on low speed for 7-10 minutes or until stiff peaks form. Cover and set aside.
- ASSEMBLY: Pipe or spread stiff royal icing around the cut edge of the bottom shell; place top (window) shell on bottom shell; ensuring edges align. Press firmly to secure and allow to set for 1-2 hours.
- FINISHING: Before decorating, prop egg securely in a cradle (e.g., a roll of painters' tape topped with a small piece of bubble wrap.) Using royal icing, attach candies and decorations to the interior, outer edge and seam of egg, as desired. Let dry for about an hour. Place finished egg on inverted small or medium mold as a pedestal. Carefully add Easter grass, figurine and additional candies, as desired.
TAKE A CRACK at crafting this sugar ary shell from CT’s cooks. It’s sure to make
Easter “eggstra” special! Our kitchen staff made the egg using a basic mold and piped icing. For additional holiday appeal, they filled their confection with green coconut “grass” and a purchased lamb figurine. If you have a bit of cake-decorating experience, you should have no problem creating the icing roses on top of the egg. Haven’t ever made roses? For an easier project, look for ready-made sugar flowers in the baking aisle of the grocery store.—Taste of Home Test Kitchen
Recipe Creator
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