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1
Soak the Gum Tragacanth in only 1/4 cup of the water overnight.
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2
Sift the icing sugar into a large bowl and set aside until required.
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3
Put the 8 oz of sugar and 4 oz of glucose syrup and 1/4 cup of water in a saucepan, boil to 270 degrees Farenheight, stirring all the time.
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4
Remove from stove and cool a little. Approx 1-2 mins or mixture will start to set.
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5
Soak the gelatine in the remaining 1 cup of water and add to cooled mixture. If glucose mix is starting to set, reheat again until melted and mix through together.
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6
Beat the two egg whites until stiff and set aside.
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7
Add cooled glucose liquid to 4 kg of sifted icing sugar and stir well. Mixture will appear rather dry, don't be concerned as extra water can be added later.
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8
Strain the Gum Tragacanth and add to icing mixture.
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9
Add the beaten egg whites and the mix through.
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10
Add extra water a little at a time as too much will make the mixture soggy. Once mixture starts to bind together, take out of bowl and knead until it resembles a pliable icing.
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11
If the mixture appears too runny, add some of the remaining 1kg of icing sugar, a little at a time.
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12
Once kneaded, roll out for use on the moulds or keep covered in an airtight container until ready to use.
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13
If desired you can divide into portions and edible food colouring can be added a few drops at a time and kneaded into the icing to make different coloured Easter Eggs.
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14
When eggs have been moulded and set aside to dry over-night, join the two halves together with royal icing and decorate as desired.
