Last week I got to make something I haven’t made in quite some time. Fortune cookies! I have always loved those little cookies and I was so glad when I was able to make them for work. They can be a little tedious and your fingers will get singed, but they are so worth it! I just made plain ones this time but there are so many fun things you can do to them. I really hope to make them again soon, maybe for one of my classes, and really explore some variations.
As I made all of these cookies (I ended up making 150+) I came away with a few tips and tricks to making them as good as you possibly can.
- Don’t over mix the egg whites. You don’t want to make a meringue, you just want to make them foamy and fully incorporated. On my first attempt I really gave them a good whisking and I was left with cookies that broke very easily and had a more lacey look to them. But they tasted delicious
- Let your dough sit for some time if possible. 30 minutes to an hour at room temperature is what I did. This will let the flour become completely incorporated and will make it much easier to work with.
- If your dough is not flattening on the sheet, add small amounts of water until it smooths out again.
- Use silpat! In a pinch you can use parchment paper but what I found with that is the paper will start to wrinkle because of the moisture in the dough. Because of those wrinkles your dough will be uneven. If you use silpat, your cookies will be even every time.
- Only make a few cookies at a time. 4 worked best for me.
- When folding the cookies, I would take the sheet pan out of the oven, flip the cookies over and have them all in a row on the edge closest to me. Then I would put the pan back in the oven for about 30 seconds, just enough time to get the fortunes ready. Then with the pan still in the oven I would place the fortune on the cookie and use the edge of the pan to fold the middle in. The cookies will go soft again when they get warmed up and the hot edge of the pan makes it easier to fold. This will be hot but your cookies will be BEAUTIFUL!
- When folding to cookies, first fold in half but only hold at the tips, then press then middle on the sheet pan or a cup to fold down. Immediately put cookie into a muffin pan so it will hold its shape.
- Preparation is everything with these cookies. Make sure all of your fortunes at cut and readily available and make sure you have a muffin pan and a secondary place for the cooled cookies.
- 2 Egg Whites
- 1/2 tsp Vanilla
- 1/4 tsp Almond Extract
- 1/4 tsp Lemon Extract
- 3 TB Canola Oil
- 1/2 cup Flour
- 1/2 cup Granulated Sugar
- 1 1/2 tsp Cornstarch
- 1/4 tsp Salt
- 1 TB Water
- Preheat oven to 375F. Cut a piece of parchment paper and trace out the size of cookie you would like . Try to only trace 3 or 4, and more and you will have a hard time getting them folded before they harden. Place this template under a silpat or flip the sheet over and use the unmarked side. I like to have 2 trays prepped like this so I can always have 1 tray of cookies baking.
- Lightly beat the egg whites, just until foamy and set aside.
- Add all dry indigents to a bowl and lightly whisk to incorporate. Add the extracts, oil and water. Mix until smooth. Add egg whites in 2 batches. A smooth batter should form. Set this aside until you are ready to make the cookies. Batter can be made ahead and left to rest.
- Spoon out about 1 TB batter onto the sheet and using the back of a spoon or an offset spatula, fill in the circle on the template. You shouldn’t have any open spots and the dough should flatten as it sets. If it does not, add small amounts of water until it does.
- Place sheet in over and bake until edges are brown. Flip cookie over, place fortune, fold in half and then fold across the middle. This will take a little practice but I know you can do it!
- Place cookie immediately into a muffin pan until it hardens.
- Repeat with all dough and enjoy