(makes 50...if they all come through intact!)
4 large egg whites
1 cup light brown sugar
3/4 cup plus 1 tbs flour
3 tbs cocoa
1/4 cup plus 1 tbs butter, melted
3 tbs whipping cream
1 tsp vanilla extract
In the bowl of an electric mixer, combine egg whites and sugar. Beat on medium for 30 seconds. Add flour and cocoa. Beat until combined. Add melted butter, cream and vanilla. Beat until combined, about 30 seconds.
Make a template by cutting a 4-inch circle out of a sour cream (or other plastic) lid. Place template on a Silpat-lined baking sheet. Then, using an offset spatula, spread batter evenly across template, making no more than two at a time if you're working alone. Remove template. Bake at 400F for about 5 minutes.
Working quickly, flip cookies over with offset spatula. Roll cookies into a tube. Insert fortune, then press the back of the tube with your finger to fold. Place each cookie in a muffin cup to hold its shape. Repeat with remaining batter.