Efrat's Notebook
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Krembo Like the Store-Bought Kind Draft

Homemade krembo like the store-bought ones, a crisp cookie, an egg-white and sugar-syrup foam and a chocolate or Lotus coating, served cold from the fridge.

  • Prep1 hr
  • Cook15 min
  • Rest25 min
  • Total1 hr 40 min
  • Makes25 krembos
  • KashrutDairy

What you need

Amount:25

Cookies

Meringue

Chocolate coating

Lotus coating (instead of chocolate)

How I make it

Cookies

  1. Preheat the oven to 350°F (180°C).

  2. In a food processor, pulse the flour, baking powder, sugar and butter cubes until crumbly.

  3. Add the yolks and pulse briefly, just until a smooth, non-sticky dough forms.

  4. Roll the dough out on floured parchment paper to about ¼ inch (½ cm) thick.

  5. Cut out rounds with a fluted cutter about 2 inches (5 cm) across.

  6. Bake for 10-15 minutes, until golden. Let cool completely.

Meringue

  1. In a small pot, bring the water and sugar to a boil.

  2. Keep cooking over medium heat without stirring until the syrup thickens and reaches 250°F (121°C), about 7 minutes.

  3. Toward the end of the syrup's cooking, beat the egg whites in a stand mixer on high speed for 1-2 minutes, until white and soft.

  4. With the mixer on high, pour the syrup into the whites in a thin stream.

  5. Keep beating for about 10 more minutes, until the bowl is warm but no longer hot to the touch. Add the vanilla and beat a few seconds more.

  6. Transfer the meringue to a piping bag fitted with a wide plain tip (⅝ inch, 15 mm) and pipe a plump mound onto each cookie.

  7. Freeze for 20 minutes to set.

Coating

  1. For the chocolate coating, melt the chocolate in the microwave, in a nonstick pot over low heat, or over a double boiler. Stir in the oil.

  2. Pour into a narrow, deep container and let cool to room temperature.

  3. For the Lotus coating, microwave the Lotus spread with the teaspoon of oil until runny, and pour into a narrow, deep container.

  4. Holding each krembo by the cookie, dip it upside down into the coating.

  5. Return to the freezer for 5 minutes to set the coating. Store in the fridge and serve cold.

What I've learned

  • I sometimes lay a second sheet of parchment on top of the dough and roll over it.
  • The krembos need only 25 cookies; I bake the leftover dough as extra cookies.
  • Another way to test the syrup: drip ½ tsp into a glass of cold water. When it forms a soft, pliable ball like modeling clay, take it off the heat.
  • Careful when pouring the syrup, it's scalding hot.

Source: ChefEf (chefef.com)