So I made these the Tuesday after Chinese New year 2013 (Feb 10th) in honor of the holiday. However I was feeling a bit too lazy to write fortunes, so I tried something else :-) Also, I made this recipe at home (and some of the steps are very time sensitive) so I don’t have nearly as many pictures as I normally do.
1 egg white
1/8 tsp vanilla extract
1 pinch salt
1/4 cup unbleached all purpose flour
1/4 cup white sugar
Pretty simple ingredients. Just about any family household probably has these.
1. Preheat oven to 400 degrees Fahrenheit. Generously grease two cookie sheets. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide.
Easy enough. I skipped the fortune step. However, if you want to write fortunes, this is a good site: http://joshmadison.com/2008/04/20/fortune-cookie-fortunes/ or make up your own ^^
2. Mix the egg white and vanilla until foamy but not stiff.
I also have issues with steps like these. Must learn to whisk better.
This is prefoam. Lol.
3. Sift the flour, salt and sugar together.
Honestly, I did this step with my fingers. Don’t worry I washed them.
4. Mix the flour mixture and egg white mixture together.
So far, all pretty simple right? The next few steps were a bit difficult and I didn’t have a camera man with me (silly AJ) so you’ll have to figure this bit out on your own.
Oh, based on the recipe instructions, I thought the dough seemed a bit too thick (this may be a result of unsuitable whisking or having small eggs) but I added another egg white. That’s what you see in the picture above.
5. Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make the batter as round and even as possible. Do not make too many, because th ecookie has to be really hot to form and once they cool it’s too late. Start with 2 or 3 to a sheet and see how many you can do.
I one hundred percent agree with this statement. In my experiments, I found I could only do two at a time. These cookies have to be formed fast or else you’ll have a bunch of really thin sweet dough cookie crisp things.
6. Bake for five minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking prepare the other.
I only used one pan since that’s all the space I had and all the pans I was in the mood to clean up at midnight. Lol. Also I found it took anywhere from five minutes to seven or eight minutes, so keep an eye on your dough.
7. Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside, one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.
You have about thirty or forty seconds to do this before the cookie starts to harden. Goooood luck. These cookies are really hot so be ready for burnt fingers as well.
Before they came out, I set up an assembly line of sorts for myself. First I had a towel, to set the pan on so it wouldn’t scorch the counter. then I had my spatula which I used to flip the cookies onto my cutting board which was right next to the towel. On the other side of the board, I had a measuring cup, and on the other side I had a cupcake pan.
And for my experimental part, I either did plain fortune cookies, or I included a few chips (chocolate, dark chocolate, or white chocolate) in each of them. I used the cupcake pan to help me organize them since you can’t tell which is which once they’re folded.
To help speed up the process I set a few of each kind of chip on the top of my cutting board so i could just grab it and drop.
And since I was only using one pan, I had to rinse it off (for cooling purposes), dry it, and regrease it, between each batch. Luckily they cook really quickly.
Aaand here’s my final result ^^
Mmm… after a minute or two they cooled off and turned crunchy. They were super tasty, though a bit too sweet. Not from the chips but from the sugar. I may consider dropping off a bit of it if I try this recipe again.
Another note, the next day, they turned gooey again. Maybe the egg whites or the moisture from the chips? Anyone have any suggestions or ideas? Thanks and happy baking!