So Monday was my friend’s birthday and we went to a really expensive Asian fusion restaurant in the city called Tao. The food really wasn’t spectacular but OMG the dessert sampler we ordered was amazing. There was ice cream, chocolate lava cake, fried dumplings filled with chocolate, a box of chocolate and more. But my favorite part of the dessert was the GIANT fortune cookie filled with vanilla and chocolate mousse with the edges dipped in chocolate. It was sooo good and $12 if ordered by itself. The dessert platter was $55!
Anyways, because of that, I wanted to recreate the fortune cookie dessert. After looking through various recipes, I realized that there is no way in hell I’m going to get myself to make mousse. Why you ask? Because it uses over a cup of heavy whipping cream. Uhhh.. sorry, won’t want to eat it after I finish making it. So that’s why I just settled on making some simple fortune cookies. Not even going to bother dipping them in chocolate because it’s too hot here.
Recipe from a Richard Simmon’s cookbook.. haha.
Says it makes 16 cookies but I was only able to make 13.
3 Tbsp light brown sugar
1/4 cup granulated sugar
2 large egg whites
2 Tbsp canola oil
1/4 tsp vanilla extract
1/4 tsp almond extract
2 drops yellow food coloring (optional)
1/3 cup + 1 Tbsp all purpose flour
nonstick vegetable oil cooking spray
24 paper fortune strips (2 1/4 x 1/2 inch) <– why 24 if recipe makes 16 cookies? Huh
1. Make sure there are no lumps in brown sugar. Add granulated sugar, egg whites, oil, extracts, and food coloring and whisk until blended. Sift in flour and whisk until smooth. Let batter stand 20 minutes.
2. Preheat oven to 350F. Lightly coat baking sheet with spray. spoon 1 Tbsp of batter onto sheet and spread out to a three inch circle with back of spoon with even thickness. Repeat 3 more times on sheet. Place a muffin pan nearby.
3. Bake until golden around edges, about 5 minutes. Loosen cookies from sheet. Remove one to work surface and return others to oven to keep them soft – keep oven door open. Flip cookie over, lay fortune strip on center, fold cookie in half over fortune. Fold in half again, bending on the straight side to form traditional cookie shape. Place in muffin pan cup to hold shape and cool. Repeat with other cookies. Store cookies in airtight container at room temperature for up to 1 week. If they get soggy from moisture, re-crisp in a 275F oven for about 10 minutes. Re-cool in muffin tins.
– I do not know why we have to let the batter sit 20 minutes but I did it.
– They don’t turn out that crispy, almost chewy but not bad.
– I did not return the pan to the oven to keep the non-formed cookies warm. I worked fast enough that they were still pliable by the time i finished all four.
– I used a little less than 1 Tbsp per cookie and tried to thin it out as much as possible. The batter was a little thick so next time I might add 1 or 2 teaspoons of water.
– The top of the cookies were kinda sticky while the bottoms were dry and crispier. So I used the top of the cookie as the inside of the cookie and the bottom of the cookie as the outside which is not according to the recipe.
– I had to bake them for more than 5 minutes because the longer they baked the crispier they were. I baked them for about 8 minutes but will try for 10 minutes next time.
– I tried to re-crisp them in the oven while the cookies were in the muffin tin. it kinda worked but some of the cookies (the ones that had the top of the cookie on the outside) stuck to the bottom of the pan and tore.
– They were reallllly sweet and predominately almond flavored.. but otherwise yum!