Marbleized Easter Eggs Recipes

MARBLED EASTER EGG SUGAR COOKIE CUTOUTS

Steps:

• Heat oven to 375°F.
• In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Divide dough into 4 pieces. Place pieces of dough into 4 small bowls. Tint 1 bowl blue, 1 bowl pink, 1 bowl purple and 1 bowl yellow by stirring in each food color.
• On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough rectangle toward center on all sides to make 7x6-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch egg-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets. Sprinkle with sugar. Press any leftover scraps together, and reroll on floured surface to make more cookies.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

MARBLEIZED EASTER EGG COOKIES

Steps:

• Sift flour, baking powder, and salt into a bowl.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and lemon juice. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees, with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 6-inch fluted egg-shaped cookie cutter. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer; freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
• Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
• Divide royal icing evenly among three small bowls. Color each portion of icing with desired shade of food coloring, stirring with a toothpick to combine. Transfer each color of icing to a separate small squirt bottle. Using the colored icing, decorate according to template instructions.

MARBLEIZED EGGS

Steps:

• 1. Decide the color or combinations you want to use-you may use one or more colors of paint for each marbling bath.
• 2. For each bath, fill a roasting pan with about 4 inches of water. Put on the rubber gloves. Add about 1 teaspoon of each color paint in the chosen combination. Swirl the end of a skewer through the paint.
• 3. Place an egg on the end of a skewer. Swirl it around through the paint and water. When the paint has adhered to the egg in a marbled pattern, remove the egg from the skewer to an egg carton and let it dry.
• 4. Repeat this process for each egg, using the different color marbleizing baths as you wish.
• 5. To dispose of paint responsibly, pour each bath slowly through a coffee filter, letting the water drain down the sink and capturing the paint. Throw away the paint.

MARBLED EGG

Steps:

• Slowly melt the white chocolate in a bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Leave until cool but still runny, then spoon into a piping bag. Balance one of the moulds to keep it flat (we used two ramekins to help), then pipe the chocolate in zig-zag lines across the inside of the mould. Repeat with the other mould, then allow to set. When the white chocolate has completely set, repeat the process with melted milk chocolate, piping in between the white chocolate lines. Leave to set in a cool place, then put in the fridge for 5 mins.
• Melt the dark chocolate, then allow to cool and thicken. Using a pastry brush, carefully brush the chocolate over the milk and white lines until the insides of the moulds are completely covered. You may need to return the moulds to the fridge if the dark chocolate starts to melt the chocolate underneath.
• Once set, turn out the moulds, fill one half with chocolates, then stick the sides together using the remaining melted dark chocolate. Tie a ribbon around the egg to finish.