Mix the wet ingredients

• In a bowl, combine the egg whites, vanilla extract, water and vegetable oil.
• Whisk until frothy, then set aside.

Combine the dry ingredients

• Sift the all-purpose flour, rice flour and cornstarch into a medium bowl.
• Whisk to incorporate, then add the sugar and salt and mix well.
• Make a well in the center of the dry ingredients.

Make the batter

• Pour about half of the egg white mixture into the well and mash it together, then stir well.
• Add the rest of the egg white mixture and stir until the batter is smooth.

Preheat the oven

• Preheat the oven to 170 °C.

Spread the batter circles

• Place a tablespoon of batter on the baking sheet and spread it with the back of a spoon into a 9 cm circle.
• Repeat with a second circle only — two at a time is ideal, as there is little time to fold them.

Bake

• Bake until the edges turn golden brown.

Fold the cookies

• Working quickly, flip each cookie over and place the fortune in the middle.
• Fold the cookie in half, then use a cup to bend it into shape.

Hold the shape

• Place the folded cookies in a small muffin or tart pan to hold their shape until firm.
• Repeat with the remaining batter.