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Fortune Cookies I

Reviewed: May 18, 2013
It took me 4 tries bit I finally conquered this cookie!! I wanted a giant version and used a 14x2 round cake pan. What I learned: 400 oven is too hot - lower to 350. VERY generously butter the pan. Use SUPERFINE sugar. Do not OVERBEAT the egg whites - makes the batter too thick. Just loosen them up till a bit frothy. For my cookie, I used 3 egg whites, 1/2 cup sugar, 1 tsp each of vanilla and almond exract, which I beat together. For the perfect color, I added 5 drops yellow and 1 drop red food coloring. I also added 1 tsp cornstarch to the flour and salt. Baked 6 mins and came right off the pan. After I formed the cookie, I turned off the oven and put the cookie back in with the door open to crisp. SUCCESS at last!!!
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