Line your best quality baking sheets with parchment paper. You can also use a silicone mat or just a nonstick baking sheet with a little spray.

In a medium-sized bowl, add the egg whites, vanilla, lemon juice, vegetable oil and water.

Whisk the mixture until the eggs are frothy (not stiff) about 20 seconds (no need for a stand mixer!).

Sift in the flour, sugar, cornstarch and salt. Whisk in the dry ingredients until all incorporated and you have a smooth batter with no lumps.

Divide the batter in half ( or thirds/ fourths) and dye how you like. I dyed half of mine red.

If you’re going to get fancy with decorating or fortune cookie shape , put into squeeze bottles. These would be just as cute just solid in different colors without the hearts and such.

Refrigerate for at least 1 hour, however, you can make it a few days in advance and it will keep just fine in an airtight container. (I said in the video 30 minutes but I would be best to get longer to chill)

Make your fortunes to fill the cookies.

You can print off my template from my Facebook page, add little pictures or stickers, or use colored paper.

When your batter is chilled: measure out 1 tbsp batter for each cookie, and with the back of a spoon, spread out thinly to 4 ½ inch diameter both ways. Only work on and bake 2 cookies at a time. The final assembly is time sensitive, don’t overwhelm yourself with more than 2 cookies.

For hearts: with a contrasting color, squeeze on dots. Take a toothpick and start a little bit above the dot and drag it through the dot to create a tail. Just polka dots are cute too.

Get creative and make any design or color you want

Bake at 325°F/180°C. Pop the 2 cookies in the oven for ROUGHLY 12 minutes. Keep a close eye on them, every oven is different.

The cookies are done when the outer edge is golden brown and releases easily from paper or pan.

This next part is time sensitive…….you need to work very quickly and book it!!

Pull the cookies out of the oven, release the cookie by running a spatula underneath it. Flip them over and place the fortune in the middle.

Fold in half. crimp, folded side down, edges up, over the rim of a mug.

Place in a muffin tin while cookies cool so they keep their shape.

NOTE: If your cookie goes hard while you are moulding the other, don’t worry! Pop it back in the oven for a minute to warm and soften it.

You can make them up to 3 days in advance, after that the cookies might go a little soft. Remember when making these that they are a labor of love, a little finicky but well worth it. 🙂