Easter Egg Kaleidoscopes

Directions

1. Stir together 4 tsp. cool water and 2 drops of desired food coloring. Combine sugar and colored water in a zip-top plastic bag; blend well.
2. Pack sugar mix firmly and proportionately into 2 large half-egg molds; scrape off excess sugar mix. Invert Large eggs onto a baking sheet; remove molds. Using a spatula, gently shave a flat edge on wide end of each egg to create a base.
3. Bake at 200 degrees for 15 to 20 min or possibly till Large eggs harden. Remove from oven, cold, and scoop excess sugar from center of each egg half with a spoon or possibly paring knife, leaving a 1/2-inch border. Smooth edges with a spatula or possibly spoon. Return to oven, and bake 10 to 15 min or possibly till dry.
4. Scoop out center of 1 egg half gently, all the way through, with a spoon or possibly paring knife to create an oval window, leaving a 1/2-inch border. Smooth window edges with a spatula or possibly spoon.
5. Invert both egg halves onto a baking sheet. Pipe Royal Icing into egg half without window, and decorate Easter scene as desired.
6. 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. Let stand at least 1 hour to dry. Store in an airtight container.
7. For the Royal Icing: Beat all ingredients at low speed with an electric mixer till blended. Beat at high speed 4 to 5 min or possibly till stiff peaks form. If icing is too stiff, add in additional water, 1/4 tsp. at a time, till desired consistency. (
8. Makes about 3 c.)
9. This recipe yields 1 egg.
10. 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 create a window. 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. Let stand at least 1 hour to dry.
11. Comments: Icing dries rapidly; keep extra icing covered tightly at all times while working. Look for meringue pwdr and icing decorations at crafts stores and cake-decorating stores. We used an egg-mold kit from Wilton (1-800-794-5866 or possibly www.wilton.com) and candy flowers from Sweet Celebrations (1-800-328-6722 or possibly www.sweetc.com).