Red Velvet Fortune Cookies
4 large egg whites
1 cup superfine* granulated sugar
5 T unsalted butter, melted and cooled
3 T heavy cream
3/4 cup + 2T King Arthur all-purpose flour
2 T European cocoa (i.e., Callebaut or Dutch-processed)
1/2 tsp. Red Velvet flavoring (or red food coloring)
1/2 tsp. Almond flavoring
pinch of salt
First, make a template. I cut a 4-inch circle from a sheet of clear plastic, using my Sizzix die.
Preheat oven to 375F-degrees. Line a baking sheet with a Silpat silicon liner.
In a stand mixer, using the whisk attachment, beat the egg whites and sugar until white and frothy. Sift the dry ingredients and add to the egg white/sugar mixer. Add the heavy cream and flavorings to the melted butter and use a small whisk to combine. Add to the mixture and beat on low just until combined--don't over mix and create air bubbles!
Place the plastic template on the Silpat and scoop about 1 Tablespoon of batter in the center. Use an off-set spatula to spread evenly. Remove the template and make another cookie on the same Silpat. I recommend you only do 2 at a time because these cookies cool quickly.
Bake in the preheated oven about 5 minutes. Remove and use a large off-set spatula to loosen the shape.
Place the "fortune" in the middle, bring up the edges and press together, then bend the cookie over a cup to form the shape. I'm sorry I can't show you photos on how I did this; it takes to hands to create the cookie and I couldn't get Rosie the cat to take the photo!
Repeat the process until you've used up all the batter. This recipe makes about 2 dozen cookies.
I think part of the fun is creating your own "fortunes." Make it a family affair, then, have a wonderful dinner together. When I was in Taiwan with my daughter and her husband to pick up our granddaughter, Maddie, I learned that the New Year is definitely centered around family--Gung Hay Fat Choy!