I have never made fortune cookies before. Due to the fact that the recipe said to "tilt the sheet to move the batter into round shapes," I was expecting a "batter" similar to pancake batter. What I got was a paste. I used a large egg. Would an extra-large egg work better? I think it might be beneficial here if the recipe would state what size egg to use, since the egg white and the vanilla are the only liquids used. I whipped my egg white to frothy, as stated in the recipe, but when I added the quarter cup each of flour and sugar, the whole mixture formed a paste. I added a tiny bit of water, but I wasn't sure what exact consisteny I was going for. Needless to say, I had to manually spread my paste on the baking sheet. My cookies came out too thick and would not fold properly. They had nice flavor, but they were very unattractive. I'll try them again another day with an extra-large egg white, or maybe even a whole egg. If I get better results, I'll bump up my rating. For those who had a problem with the cookies sticking, I use a baking spray -- the kind with the flour in it -- and nothing EVER sticks. Although, adding butter might help the consistency. Reading the reviews, it seems like most of the people that had success with this either reduced the amount of sugar or increaded the amount of liqid.
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