Mama Living Abroad

Krembo

krembo
krembo

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.” Krembo has a round biscuit base (in my recipe, I use store-bought Oreos) topped with whipped meringue dipped in chocolate, and then sold individually wrapped in foil. I enjoy making Krembos at home, a sweet taste of Israeli childhood. Please read the recipe before you start!

All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!

krembo

Krembo

No ratings yet
Tried my recipe?Mention @mamalivingabroad or tag #mamalivingabroad!
Print Pin Rate
Servings: 25

Ingredients

Instructions

The meringue:

  • 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.
  • 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 5 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 (like ice cream).
  • Transfer to the freezer to stabilize for 20 minutes.

For the chocolate coating:

  • In a microwave-safe- bowl melt the chocolate in 20 -30 seconds 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.

Tips and Tricks:

  • The mixing bowl must be absolutely clean and grease-free or the whites won’t whip up.
  • Piping: Place the tip nearly on the surface. Using gentle, even pressure, squeeze out a dollop of meringue, lifting the bag as you do so.

1 comment

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

Popular Right Now