These Easter Chick Sugar Spoons are the perfect treat to hand out to your family members who love their hot drinks! They'll melt your heart before melting in your coffee or tea.
The snow has just melted in our yard and it's hard to believe Easter is tomorrow. We may be hunting for eggs in winter coats.
I figured everyone would be enjoying hot beverages at our Easter gathering, so I created these sweet little sugar-coated spoons to serve alongside the tea and coffee.
At first, I was going to create these chick spoons using white chocolate, but I'd been making some sugar eggs for Easter and thought it would be fun to try to make tiny Easter Chick Sugar Spoons.
Sugar eggs are made with a mixture of sugar and water and once hardened usually pop right out of the molds. I needed them to stick to the spoon, so I brushed the spoon with a small amount of corn syrup which did the trick.
Easter Chick Sugar Spoons (makes 8)
sugar spoons -
½ cup superfine sugar or granulated sugar
1 to 1 ½ teaspoons water
yellow food coloring
royal icing -
5 teaspoons warm water
½ tablespoon meringue powder
1 cup powdered sugar
½ teaspoon vanilla extract
orange and black food coloring
optional food processor (if using granulated sugar)
fine tip paint brushes (food use only brushes)
Pour granulated sugar, 6 drops of yellow food coloring, and 1 teaspoon of water into the bowl of a food processor.
Pulse until really well blended. Pinch sugar in your hand. If it sticks together, it's ready. If not add more water a drop at a time until it does stick together.
If using superfine sugar, just mix the sugar and water together then add coloring.
Brush a light coating of corn syrup on a plastic spoon. Scoop out some of the sugar mixture. Use another spoon turned in the opposite direction to press the sugar into an egg shape on the spoon.
Press together the two spoons compressing the sugar, removing the excess.
Allow to dry for at least two hours, or up to overnight.
To make royal icing, pour warm water and meringue powder into a mixing bowl. Stir until foamy and well-mixed. Add powdered sugar and vanilla and beat with an electric mixer on low for a minute. Increase speed to medium-high and mix until fluffy and shiny.
Color some royal icing with orange food coloring and some with black. You will not use all the royal icing for this project. To store, cover it tightly and keep it for about a week.
Use a paintbrush to paint orange beaks and feet onto each chick. Add two black eyes.
You can pipe these on if you prefer, but I found it easier to just paint them on.
Serve with tea or coffee with dessert at Easter dinner.
Store at room temperature for up to one month.
If this Easter Recipe interests you, then you should go and check out all these other delicious ideas.