Chinese desserts


Fortune Cookies

4 egg whites
1 t vanilla extract
1 t almond extract
Zest of an orange or 1/2 t extract
1 c flour sifted
½ c sugar
¼ c water

Preheat oven to 350 F.

Print out self-made fortunes, write them, copy someone else’s, whatever. Cut them out.

Beat egg whites until foamy but NOT to a peak. Just nice and bubbly. Add sugar and beat. Add sifted flour and whisk. Add remaining ingredients and whisk until smooth. You want a runny batter that spreads very easily.

On a silpat on a half sheet pan, drop 6 to 8 dollops of batter about 2 inches apart. Whatever you are comfortable with because you have to move fast. If you don’t, the cookies won’t form because they will harden. Smooth out with the back of a spoon and make as even as possible. Bake for 5 to 6 minutes until edges start browning.

Pull out immediately, put in fortune and fold like a taco pressing the open end. Fold closed end over the edge of a cup and pull the corners down. Put in a muffin tin to keep to form. Repeat. This recipe should make 24-30 fortune cookies.

You can use multiple pans or use one. However, if you’re only using one, be sure to let it cool first. Putting batter on a hot pan will start cooking them before you want them to be cooked.

If you don’t have a silpat, get one. It’s amazing what you can use them for.

Last but not least, turn the oven down to 200 F. Once the oven reaches 200 F place the muffin tin with the cookies in the oven. Bake about 25 minutes until partially hardened. It should harden more when cooling down. If you don’t do this, you will have soft seemingly stale cookies.