Now that Easter is here
Easter eggs for Easter repast, from LILY BABU JOSE
EASTER IS an important Christian festival, commemorating the resurrection of Christ. The food festivities at Easter Sunday centre on the Easter egg. Egg shaped candies filled with cashew nut paste and covered with chocolate vanilla or strawberry flavours are used instead of eggs. Here is a recipe to make an Easter egg.
Cashew nuts- 250g
Egg whites- From 2 eggs
Rose water- A little
Vanilla essence- a few drops
Red food colouring- a pinch
Grind the cashew nuts using rose water and egg whites to a smooth paste. Put the paste in a heavy bottomed pan. Add the sugar and keep stirring the mixture on very low heat till it forms into a ball. Add icing sugar and knead till it forms a dry ball. Add a few drops of vanilla essence and red colour of your choice and mould into desired shapes. Instead of cashew nuts almonds can be used. In that case use almond essence only.
For the Royal Icing: -
Egg whites- From 3 eggs
Icing Sugar- 500g
Lemon juice- 1tsp
Put the egg whites in a clean bowl and beat lightly till frothy. Sieve the icing sugar through a fine sieve. Using a wooden spoon gradually beat in about half the quantity of icing sugar, beating after each addition. Continue beating till the mixture becomes light and fluffy. Gradually add small quantities of lemon juice and the remaining sugar, stirring constantly. The icing should hold up in peaks on the spoon. Pour the icing into an airtight container and cover with a lid or cover with a damp cloth to prevent a crust forming on top when not in use. Use icing nozzle to pipe designs on top of eggs already made.
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