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Krembo
Chocolate-coated meringue cream biscuit
Krembo (קרמבו): biscuit topped with fluffy meringue cream and dipped in chocolate
Krembo is Israel's winter treat: from October to February children all over the country unwrap the foil, argue about whether to eat the top or the bottom first, and end up with chocolate on their fingers. A round biscuit carries a tall dome of light, vanilla-scented meringue cream inside a thin shell of dark chocolate. This home version uses a cooked Italian-style meringue, made by pouring hot sugar syrup into whisked egg whites, so the whites are heated and the cream holds its shape without gelatine. The common mistake is dipping when the chocolate is too hot, which melts the meringue; let it cool until just warm. Chef's tip: freeze the piped domes for 20 minutes before dipping so the coating sets in a thin, even shell.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the biscuits
- 2 ½ oz buttersoft
- 1 ⅜ oz icing sugar
- 4 oz plain flour
- 1 tbsp milk
For the meringue cream
- 6 ½ oz caster sugar
- ¼ cup water
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
For the coating
- 10 ½ oz dark chocolatechopped
- 2 tbsp coconut oil
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Method
0/9 doneStep 1: Heat the oven to 350°F (325°F fan). Beat 2 ½ oz butter and 1 ⅜ oz icing sugar, then mix in 4 oz plain flour and 1 tbsp milk to a smooth dough.
Step 2: Roll 4 mm thick, cut 12 rounds of 5 cm and bake on a lined tray for 10–12 minutes until pale golden. Cool completely.
12 minStep 3: For the meringue, heat 6 ½ oz caster sugar and ¼ cup water in a small pan over a medium heat, stirring only until the sugar dissolves, then boil without stirring until the syrup reaches 250°F on a thermometer.
8 minStep 4: Meanwhile whisk 3 egg whites with ¼ tsp cream of tartar in a stand mixer to soft peaks.
3 minStep 5: With the mixer running, pour the hot syrup in a thin stream down the side of the bowl, then whisk on high for 8–10 minutes, until thick, glossy and cool to the touch. Whisk in 1 tsp vanilla extract. The hot syrup cooks the whites, so the cream is safe and stable.
10 minStep 6: Pipe a tall 5 cm dome of meringue onto each biscuit with a round nozzle and freeze on a tray for 20 minutes.
20 minStep 7: Melt 10 ½ oz dark chocolate with 2 tbsp coconut oil over barely simmering water, then cool until just warm to the touch (about 86°F).
10 minStep 8: Hold each krembo by the biscuit and spoon chocolate over the dome to cover it completely, letting the excess drip off. Set on baking paper in the fridge for 15 minutes.
15 minStep 9: Store in the fridge for up to 3 days and serve chilled.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 3 g
- Carbs
- 36 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does krembo take?
- About 60 minutes in total: 40 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of icing sugar?
- Caster sugar, same amount.
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