Lightly beat the egg white, the water, the vanilla and almond extracts and the vegetable oil until frothy, but not stiff.

Sift the flour, cornstarch, salt and sugar and then add it into the egg white mixture. Stir until you have a smooth batter. The batter should not be runny, it should drop easily off a wooden spoon and it should not shrink when you spread it.

Take some baking paper and draw 10 cm – 4 inch circles on it and place it upside down (so that the part with the ink on is not touching the food), on a baking sheet.

Put 1 tablespoon of batter in the centre of each circle and spread it around to cover the full surface of the circle.

Bake in a pre heated oven at 150°C – 300°F for about 15 minutes or until the outer 1 cm – ½ inch of each cookie turns golden brown.

Now, working quickly (but be CAREFUL – they are HOT!), remove one cookie at a time with a spatula and put a fortune in the middle of it. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a cup. Place the finished cookie in the cup of a muffin tin so that it retains its shape. Continue with the rest of the cookies.

Let them cool down completely before serving them.