Let’s start with some cliches… Failure is only failure if it doesn’t teach you anything. Only those who dare to fail greatly can ever achieve greatly. But have these people ever tried to make fortune cookies at home?
They seemed so easy on Food Network… make batter, bake batter, shape batter. So much so that I got cocky and thought we could get away with making them super cute - adding pink food coloring and sprinkles on the edge. What could go wrong?
Ingredients:
1/2 c. sugar
1/2 c. flour
1/2 tsp kosher salt
1 pinch of cardamom [I used cinnamon instead]
1/2 tsp vanilla extract
1/4 tsp almond extract
2 large egg whites
Nonstick cooking spray, for the baking sheet
Preheat the oven to 375 degrees F and write fortunes on small pieces of paper. [Note: Allowing your 4 year old to do the writing will yield interesting results.]
In a medium bowl, whisk together the sugar, flour, salt and cardamom. In a separate medium bowl, whisk together the extracts and egg whites. Sift in the dry ingredients and whisk it -- whisk it good -- until you have a smooth batter. [This is when I added gel food coloring]
Grease a baking sheet with cooking spray. Spread 1 tablespoon of batter into a 3-inch circle on the baking sheet (it helps to use the lid of a mason jar as a guide); make 2 more circles on the baking sheet (only bake 3 circles at a time so you have time to mold the cookies before they cool). Bake until the edges are brown, 5 to 7 minutes.
Working quickly (but carefully, so as to not burn your fingers), use a spatula to flip a circle over. Place a fortune in the center, fold the circle in half and then pick it up and bend the folded side over the edge of a bowl to form a fortune cookie shape. Place in a muffin tin so the shape holds while it cools. Repeat with the remaining circles. Bake and mold the remaining batches.
Did these look like fortune cookies? Only if you have never seen a fortune cookie. I couldn't get the fold to bend the right way. Did they taste like fortune cookies? Yes...for a time. As they cooled in the muffin tin, they got chewy and slightly damp, sticking terribly to the tin...I'm really not sure why. I ended up throwing out 90% of these because, for lack of a better description, they got weird! I'll stick to the gold standard - fortune cookies from Chinese restaurants!
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