Fortune Cookies Recipe

The fortune cookie's origins and technique are complicated. Before Japanese immigrants brought the current cookie to the U.S. in the 19th century, temples in ancient Japan provided a similar cookie.  

At Golden Gate Japanese Tea Garden in San Francisco, Magoto Hagiwara introduced these biscuits to Americans. After the Pearl Harbor bombings, Japanese immigrants were interned,  

and many of these enterprises that introduced this popular cookie to America closed. Soon after, Chinese American restaurateurs adopted the cookie, making it synonymous with Chinese American food.  

This cookie's recipe is complicated due to its long history. Though it requires no special ingredients, it requires careful preparation, timing, and some trial and error. Consider these tips when preparing this recipe:  

After flour is added, stop mixing. Overmixing causes gluten, which makes batter uncrunchy. Overmixing makes it hard to spread on the silpat, so add water 1 spoonful at a time until it reaches a crêpe batter consistency.  

Silpat makes the best crisp, golden brown fortune cookies. Some recipes recommend high-quality parchment instead of regular parchment, but it costs about the same as silpat. Instead of buying pricey parchment you'll waste away, get something reusable.  

Ingredients 2 room-temperature egg whites 1/2 c. (100 g.) granular sugar   2 Tbsp. melted, chilled unsalted butter Vanilla or almond extract, 1/2 tsp  

1/2 c. (60 g.) all-purpose flour 1 tsp cornstarch optional 1/4 tsp ground cardamom Kosher salt, 1/4 tsp 4 Tbsp water, split  

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