Marshmallow Egg

Whip the egg whites until frothy. Reserve

In a saucepan, combine the sugar and water

Bring to a simmer and let cook until it reaches a fine syrup consistency

Slowly pour the hot syrup into the whipped egg whites and continue whipping at maximum speed until stiff peaks form

Chill in the refrigerator for 15 minutes

In a bowl, combine the marshmallow, granola, and mix well

Using a spatula, shape the mixture into an ovoid shape

Chill in the refrigerator for 1 hour

Carefully remove the egg from its mold and serve with gum balls.