Decorated Easter EGGMALLOWS

• 1 cup royal icing (homemade, medium consistency or store-bought)
• sanding sugar - I used five pastel colors
• 24 JET-PUFFED Jumbo EGGMALLOWS Marshmallows

1. FILL a piping bag with a round decorating tip OR a sandwich size zip-top plastic bag with the royal icing.
2. If using plastic bag, snip a tiny opening on one of the bottom corners with kitchen shears.
3. PIPE desired design onto egg.
4. Immediately turn egg over and press icing against sanding sugar.
5. If you press too hard you'll squish the design so make sure you are only pressing hard enough for the sanding to touch the icing.
6. SET aside and let dry 30 minutes.
7. Display on a top of frosted cupcakes, on a cake, individually on an egg crate dish or enjoy right away.
8. Once they have completely dried, you can store them in an air tight container for up to four weeks.

royal icing, sanding sugar, jetpuffed jumbo eggmallows marshmallows

Taken from www.kraftrecipes.com/recipes/decorated-easter-eggmallows-163131.aspx (may not work)