Krembo, also spelled “Crembo” קרמבו, is a popular Israeli confectionery. It consists of a round or oval-shaped biscuit or cookie base, typically made of shortbread or a similar type of cookie, topped with a soft and fluffy marshmallow-like layer. The entire treat is coated in a thin layer of chocolate.
Krembo typically marks the Winter season in Israel. They are in stores from the end of September only until the end of March. The name in Hebrew is a combination of two words, “krem” and “bo” meaning “cream-in-it.”
*The full recipe is in the caption below
Egg Whites: Use fresh eggs.
Separate the eggs when they are cold; the yolks are firmer and less likely to break. Let the egg whites come to room temperature before using them for better volume and stability.
Chocolate: I definitely recommend using a high-quality chocolate bar. Another option is candy melts or wafers. Don’t use chocolate chips if you can help it; they have some additives and tend to be a bit more challenging to work with.
Cookies: The base for the Krembo. I like to use Oreos, but any round cookie or biscuit can work. Make it GF by using a GF cookie base.
How to Make Krembo
- Get rid of any grease residue. Ensure that your mixing bowl and beaters or whisk attachment are completely clean and free of any grease or residue. Any fat can prevent the egg whites from whipping properly.
- Separate the eggs.
- Cook the egg whites & sugar.
- Whip it: Beat until stiff peaks form and the meringue is no longer warm to touch, at least 10-15 minutes.
- Pipe it: Using a pastry bag, pipe the meringue over the cookies.
- Freeze to set for 20 minutes.
- Dip in melted chocolate.
Separate eggs carefully: It’s essential to ensure that there is no trace of egg yolk in the egg whites. Even a tiny amount of egg yolk can interfere with the meringue’s ability to whip up properly because egg yolks contain fat, which can inhibit the formation of stable egg white foam.
Separating eggs when they are cold can be easier because the yolks are firmer and less likely to break.
Crack each egg into a separate bowl before adding it to the mixing bowl. This way, if a yolk breaks or any yolk gets in, you won’t contaminate the entire egg whites.
Dissolve the sugar completely: Heat the egg whites and sugar mixture over a double boiler, stirring constantly until the sugar has completely dissolved. You can check by rubbing a small amount of the mixture between your fingers; it should feel smooth, not gritty. If using a thermometer, the temperature should read 160°F (71°C).
Whip to stiff peaks: Whip the heated egg white and sugar mixture until it forms stiff, glossy peaks. The meringue should be smooth and hold its shape.
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- A large star tip or a round tip for pipping
Before you start:
- Begin by separating the eggs while they are cold, and then allow the egg whites to reach room temperature gradually.
- The mixer bowl and attachments must be absolutely clean and grease-free, or the whites won’t whip up.
- Fill a wide pot with at least 1 ½ inches (4 cm) of water. Place over high heat until boiling, then adjust the temperature to maintain a gentle simmer.
- In a glass bowl, combine egg whites, sugar, water, and salt.
- Set the bowl over the steaming water (the bowl should "sit" on the sides of the pot and not touch the water).
- Stir constantly with a spatula until the sugar is completely dissolved (check that there is no granular sensation between the fingers) for about 8 and 10 minutes. The mixture should be warm to the touch. If using a thermometer, the temperature should read 160°F (71°C).
- Very carefully, transfer the egg mixture to a stand mixer fitted with a whisk attachment and whip at high speed until the meringue is glossy and beginning to ball up inside the whisk, about 10-15 minutes. The meringue should be stable enough to be piped.
- Line a sheet tray with parchment paper and place the Oreo cookies 1- inch (2 cm) apart (you do not need to get rid of the filling, use them as is).
- Transfer the meringue to a pastry bag with a wide tip and pipe onto the cookies. *Place the tip nearly on the surface. Using gentle, even pressure, squeeze out a dollop of meringue, lifting the bag as you do so.
- Transfer to the freezer to stabilize for 20 minutes.
For the chocolate coating:
- In a microwave-safe bowl, melt the chocolate in 20 -30 second intervals. Add the oil and mix until smooth and melted.
- Pour the chocolate over the Krembos.; it helps to use a spoon. Or, you can dip the cookies into the chocolate.
- Carefully move the Krembos onto a clean tray. Allow about an hour to cool or place in the fridge.
- Serve immediately or store in the refrigerator for up to 5 days.