Diana Yen's Matcha & Sesame Fortune Cookies
Makes 30 cookies
Ingredients
Nonstick cooking spray
½ cup (1 stick) plus 2 tablespoons unsalted butter
8 large egg whites
1½ cup superfine sugar
2 cups all-purpose flour
¼ teaspoon kosher salt
6 tablespoons heavy cream
2 teaspoons vanilla extract
2 teaspoons matcha powder
2 tablespoons ground black sesame seeds
method
Print or write fortunes on 2 x ½ inch strips of paper.
Preheat the oven to 375 F. Spray a baking sheet liberally with non-stick spray
Melt the butter in a small saucepan over low heat and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the egg whites and sugar on a medium speed for 30 seconds. Gradually add the flour and salt and beat until incorporated.
Add the melted butter, cream, vanilla, and 1 tablespoon water and beat until incorporated.
Dive the batter between two separate bowls. Add the match powder to one bowl and the ground black sesame seeds to the other. Stir to combine.
Pour a tablespoon of the matcha batter onto the prepared baking sheet and spread it with the back of a spoon into a thin circle. Repeat with the remaining matcha batter, followed by the black sesame batter. Leave 2 inches of space between each cookie. Bake the cookies on the middle oven rack for 6 to 8 minutes, or until the edges slightly darken. Remove from the oven.
Use an offset spatula to lift up the first cookie, and place a fortune in the center of the cookie. Using your fingers or the end of a wooden spoon, fold the cookie in half a pinch together to form a loose semicircle. Carefully bend the two open ends of the cookie toward each other. Place the cookie in a small bowl or muffin tin and allow it to set for 4 to 5 minutes. Repeat with the remaining cookies. The cookies will keep in an airtight container for up to 1 week.
Recipe from Diana Yen of A La Carte Studio
