Ingredients
2 egg whites, room temperature
1/2 c. (100 g.) granulated sugar
2 tbsp. unsalted butter, melted and cooled
1/2 tsp. vanilla or almond extract
1/2 c. (60 g.) all-purpose flour
1 tsp. cornstarch
1/4 tsp. ground cardamom (optional)
1/4 tsp. kosher salt
4 tbsp. water, divided
Preparation
Stop mixing the batter once the flour is incorporated. Overmixing will form gluten in the batter, which prevents it from being crispy. If you do overmix (it’ll be difficult to spread on the silpat), just add some water—1 tablespoon at a time—until in reaches a crêpe batter-like consistency.Silpat is the most reliable way to make perfectly crisp and golden brown fortune cookies. Some recipes suggest using high-quality parchment instead of your everyday stuff, but those are pretty much the same price as silpat. So you’re better off purchasing something reusable rather than expensive parchment that you’ll just end up throwing away.Only make 2 cookies at once and watch them like a hawk while they’re in the oven. The cookies are ready once they’re golden brown about halfway around the edges. They will continue to bake once out of the oven thanks to carry-over cooking, so be sure to not let them brown too much.Once they’re out of the oven, the period of malleability is very short so you’ll need to work fast. Wear gloves if necessary!Embrace trial and error! Making fortune cookies is a bit of a science experiment. You’ll likely fail a few times (or for two hours, like me), before you get them right.
Step 1Preheat oven to 350°. Line a small baking sheet with silpat or thick, high-quality parchment. Step 2In a large bowl, whisk egg whites until just foamy. Whisk in granulated sugar, butter, and vanilla. Whisk in flour, cornstarch, and cardamom, if using, until flour is dissolved and batter has an even consistency, about 30 seconds. (Do not overwhisk or batter will start to develop gluten, which will prevent a crispy texture.) Let sit 20 minutes at room temperature.Step 3Meanwhile, write or print fortune messages you wish to place inside each cookie. Step 4Whisk 2 tablespoons water into batter and check the consistency. It should be loose and spreadable like crêpe batter. If it’s sticky and difficult to spread, add 1 to 2 tablespoons water. Step 5Dollop 1 tablespoon batter on one-half of baking sheet. Using the back of a spoon, evenly spread batter to create a thin 4" circle. Repeat on the other side (only bake 2 cookies at a time because you’ll want to assemble and shape quickly while they’re warm). Firmly tap sheet against a countertop or table a few times to ensure batter is evenly distributed. Step 6Bake cookies until golden brown around the edges, 10 to 13 minutes. Keep a close eye on them, as they can easily overbake. Step 7Working quickly, using an offset spatula or a butter knife, gently release edges of 1 cookie and place a fortune in the middle. Fold in half to make a half-moon shape, then gently press edges together with tip of offset spatula. Fold cookie over rim of a mug, edge side up, to create a fortune cookie shape. Place in a muffin tin and let cool. Repeat with remaining batter.
With a history so intricate, it’s no surprise that the recipe for this cookie is also quite involved. It may not require any special ingredients, but it does require meticulous planning, timeliness, and bit of trial and error. Below, you’ll find some key tips to keep in mind as you approach this recipe:
Stop mixing the batter once the flour is incorporated. Overmixing will form gluten in the batter, which prevents it from being crispy. If you do overmix (it’ll be difficult to spread on the silpat), just add some water—1 tablespoon at a time—until in reaches a crêpe batter-like consistency.Silpat is the most reliable way to make perfectly crisp and golden brown fortune cookies. Some recipes suggest using high-quality parchment instead of your everyday stuff, but those are pretty much the same price as silpat. So you’re better off purchasing something reusable rather than expensive parchment that you’ll just end up throwing away.Only make 2 cookies at once and watch them like a hawk while they’re in the oven. The cookies are ready once they’re golden brown about halfway around the edges. They will continue to bake once out of the oven thanks to carry-over cooking, so be sure to not let them brown too much.Once they’re out of the oven, the period of malleability is very short so you’ll need to work fast. Wear gloves if necessary!Embrace trial and error! Making fortune cookies is a bit of a science experiment. You’ll likely fail a few times (or for two hours, like me), before you get them right.
