Fortune Cookies
Ingredients
- 2 large egg whites
- ½ teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
- ½ cup all-purpose flour
- ½ cup sugar
- Pinch of salt
- 2 tablespoons water
Instructions
- To prepare, cut the fortune slips and set out a spatula, a glass for shaping, and a mini muffin tin.
- To make the batter, in a bowl, whisk the egg whites and vanilla until frothy. Whisk in the melted butter. Sift in the flour, sugar, and salt and stir until a paste forms. Add the water, one tablespoon at a time, until smooth and spreadable.
- To bake, preheat the oven to 350°F (175°C). On a Silpat-lined baking sheet, spread 1 tablespoon of batter into a thin 4-inch circle. Repeat with a second circle, baking only 2 at a time. Bake for about 10 minutes until the edges are golden.
- To shape, remove one cookie with a spatula. Place a fortune slip in the center, fold in half, then bend over the rim of a glass to form the curved shape. Place in a mini muffin tin to cool and harden. Repeat with remaining batter.
Video
Notes
Work in small batches: Bake only 2 cookies at a time so you can fold them before they harden.
• Spread thin and even: Thin circles bake crisp; thick spots stay soft.
• Golden edges are the cue: Remove once edges brown—centers will crisp as they cool.
• Rewarm if needed: If a cookie stiffens too fast, warm it in the oven for 10–15 seconds to soften.
• Store airtight: Keep fully cooled cookies in an airtight container for up to 5 days to stay crisp.
• Spread thin and even: Thin circles bake crisp; thick spots stay soft.
• Golden edges are the cue: Remove once edges brown—centers will crisp as they cool.
• Rewarm if needed: If a cookie stiffens too fast, warm it in the oven for 10–15 seconds to soften.
• Store airtight: Keep fully cooled cookies in an airtight container for up to 5 days to stay crisp.