Delicious, beautiful and easy! We love to put conversation starters in them for dinner parties.
1 egg white (37g), room temperature
3-1/2 T (43 g) superfine sugar
Pinch of salt
1/4 tsp vanilla (1 ml) or other flavoring of your choice (almond extract and lemon zest are some good ideas)
1/4 cup (30 g) all-purpose flour
2 T (30 ml) melted butter
Finely chopped nuts, untoasted
Sesame seeds, a mix of black and white
Dried shredded coconut, unsweetened
1/2″ (12 mm) x 2-1/3″ (60 mm) is a standard size (120 characters). Some tweaking can be done of course. Avoid pencil in making your messages or inks that don’t fix well on the paper. Otherwise, get creative! This is the fun part!!
Preheat the oven to 350°F / 176°C and set the rack in the middle of the oven.
Whisk egg white until frothy (no more big bubbles). Add sugar and whisk together till smooth and glossy. Add vanilla and salt; whisk to combine. Add flour and whisk just until smooth. Whisk in melted butter.
Prepare a flat (not warped!) sheet pan lined with silicone baking mat (preferred method). You can also line the pan with parchment paper or use a good non-stick cookie sheet. If you want, draw 4-inch round circles on a sheet of parchment paper, and place it underneath the silicone mat to use as a pattern. If not using the silicone mat, you can just use the parchment paper by itself, making sure you flip the paper so the drawing is on the bottom side and doesn’t come into contact with the cookie batter.
Drop about 3/4 T of batter onto the sheet and spread into a circle using the bottom of the measuring spoon. Even out the thickness with a small off-set spatula, making sure that the thickness is even, and most importantly, that the center is not thicker than the edges or your cookies might not be crispy in the middle. I recommend only making three pieces at a time because the cookies need to be hot in order to be shaped. These cookies don’t spread in the oven, so they can be close together.
If desired, sprinkle your decoration of choice along the edges of the cookies. Bake for about 8-10 minutes or until the browning has crept in beyond the edges towards the center of the cookies.
This next part has to be done quickly because the cookies are only bendable while hot. Have your handmade fortunes folded and ready. Using a spatula, flip a cookie onto a plate, place the fortune inside and fold it in half. Gently press the fold of the cookie over the edge of a small glass and then place the cookie into the cup of a muffin tin (or any small cups) to help it hold its shape while it cools. Repeat with the remaining cookies. Note: They will be hot–wearing latex gloves or kitchen gloves will help ease the heat a bit.
The first batch is your chance to make small adjustments if needed. Let them cool completely and then make sure they’re crisp, especially in the middle. If not, you may want to make them a little thinner or bake them a little longer. You can also make them crispy by putting them into a 275°F/135°C oven for 7-10 minutes to dry them out. (They will unfold after reheating, so you will need to reform them.)
Let cool completely before packing them into an air-tight container. Keeping them airtight is key in order to keep them crisp for a long time.
Recipe adapted from Hotthaikitchen.com