Giant Easter Egg Cookies

Ingredients:

• 1 package (450 g) ready-made sugar cookie dough, room temperature
• 3 tbsp. flour
• 2 tablespoons pasteurized egg whites
• 1.5 cups powdered sugar
• 2 tablespoons lemon juice
• 2 cups assorted Easter candies (gummy bears, mini chocolate eggs in sugar glaze, etc.)
• Colored sprinkles (optional)

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with parchment paper.
2. Mix the cookie dough with flour until smooth. Place it on the prepared baking sheet and shape it into an egg-shaped cookie dough about 1 cm thick, 22 cm long, and 18 cm wide at the widest point. Bake until golden brown around the edges, about 25 minutes. Remove the cookies from the oven and let them cool for about 15 minutes.
3. Meanwhile, beat the egg whites and sugar with a mixer until just combined. Add the lemon juice and continue beating until thick and glossy, about 5 minutes.
4. Fill a pastry bag or plastic bag with icing, snip off a small corner, and decorate the cookies with icing. Use candy to create patterns on the cookies to create a decorative Easter egg.