Fortune Cookies

BattersRecipe

Feb 26

The fortune, is in the cookie 😉 ... it is still a mystery as to where it originated, as it is said the fortune cookie is to have been developed somewhere between San Fransisco and Little Tokyo in downtown Los Angeles.💙

These fortune cookies took a few attempts to achieve; however, I must give thanks to chef and Thermomix guru, Lynette MacDonald. The recipe worked great with some slight adjustments.

The batter is first whipped by frothing the egg whites and caster sugar. The #caster #sugar can be made up by pulverizing, granulated sugar. A coffee grinder works, but today we used the turbo 🌪 setting on the Thermomix.💚 Caster sugar is basically defined by its coarseness and falls between granulated and powdered sugar. It’s a 1:1 replacement from regular granulated sugar. The name caster is simply in reference to the ability to #sprinkle sugar over items using a shaker or caster. The fine sugar is critical in the short frothing stage and can be used in merengues and other pastries that require an easily dispersement of the sugar.

The dry ingredients are then added to the frothy egg whites and mixed to form a batter. Carefully spoon onto a parchment lined pan or silmat. The batter is then spread evenly to create a batter disc. Baked for only 10 minutes, it’s then the #homebaker against the clock ⏳ ... the cookies must be formed immediately as the disc hardens as it cools. The fortune is placed in the center of the discs before folding in half, then inverting and placing the straight edge over the lip of a mug or cup. The cookies are then placed in a #muffin tray to cool before decorating.

Recipe below 👉🏾