They don’t taste like the ones you get from a takeout place, but I liked them better. I think it’s the almond flavoring. I’m trying to pretend I don’t have a fetish.
You do have to work quickly to fold them, and although the dough was hot, when it came out of the oven, I found I could still handle it. As a note, I tried making them with both parchment paper and a silpat, and I found that they worked better with parchment paper, so I’d do that next time. Also, if you can’t find/don’t have superfine sugar, you can do what I did and blend some regular granulated sugar or put it in a food processor.
Have fun with the fortunes. I put Michael in charge, and he came up with some good ones. I have a history of getting the lamest fortune so Michael put the title one in there for me. Did you laugh when you read it? I did.
2 egg whites
1/2c superfine sugar
1 Tbsp butter, softened
Let egg whites stand at room temperature for about 30 minutes. In a medium bowl, whisk egg whites, sugar, flour, butter, salt, vanilla, and almond. Let batter stand about 10 minutes.
Scoop cookies with a teaspoon and spread into thin circles. Bake 2 cookies at a time about 4″ apart on a baking sheet covered in parchment or a silpat. Bake at 400 degrees 4-5 minutes or till edges are browned. Quickly remove cookie, insert fortune, fold in half horizontally, then horizontally again. Let cool in shape.
If you want firmer cookies, put the finished folded cookies in the oven for another 2-3 minutes then pull them out.
Makes about 20-24 cookies