Krembo Recipe: An Iconic Sweet Israeli Treat

The thing about Krembo

This Krembo recipe is a traditional Israeli confection that has been a staple in the country since the 1960s, and it is the best part of my Israeli childhood. Yes, even more so than this Biscuit Cake, and this Chocolate Sprinkle Cake. The name “Krembo” comes from the Hebrew words “krem” (cream) and “bo” (inside), which suggest the fluffy cream filling topped high over a shortbread cookie and then glazed with a chocolate shell. I also made the Krembo Cake, the cake version of this treat.

The most important thing to know about these delicious treats is that you can only find them during winter, and Krembo Season is more strict than a seasonal fruit. Which is why I say without hesitation: buy as many as you can if you’re able. And if you do not have access to Israeli supermarkets, or after you’ve tried it, bake this recipe because I know you’ll crave more.

For more Israeli treats, check out these Israeli Chocolate Balls and these Strawberry Jam Cookies.

Ingredients

The full recipe, including measurements, can be found below at the bottom of the post in the recipe card.

For the round biscuit Base 

• One recipe Pate Sablee or golden Oreos. The cookie base is a shortbread cookie that soaks the flavors from the meringue and chocolate. My shortcrust dough (Pate Sablee) is a great option. I like using Golden Oreos because the pattern of the cookie resembles a lot the pattern of the store bought Krembo. Of course you can use any other similar cookies you have at hand.

For The Filling

Krembo is actually filled with a thick meringue, and to increase volume and flavor, I added some marshmallow fluff.

• Egg whites. Separate the eggs when they are cold to ensure no egg yolk drips into the meringue and prevents it from stabilizing. 
• Granulated sugar
• Water
• Vanilla paste, or vanilla extract
• Marshmallow fluff. If you do not have it at hand, do not use any. 

For the Chocolate Coating

• Dark chocolate, chopped. Use a high high-quality chocolate bar because it really makes a huge difference. I like using semi-sweet 56%-64%, so it won’t over powder the delicate flavor of the filling.
• Use vegetable or coconut oil. If you want the shell to be crisp, use cocoa butter.

Step-by-Step Instructions

Prepare the Biscuit Base

1. Line a baking sheet with parchment, If using oreo, separate each cookie and line then creme side facing up over the pan.
2. If using shortcrust, roll the cookie dough between two pieces of parchment paper into 1/2 inch thick, and use a 1-1.5-inch round cookie cutter to cut the dough and line it over the prepared baking sheet.
3. Bake until golden brown, and allow the cookies to completely cool.

Make the Meringue Filling

I am making this recipe using Italian meringue which calls for a candy thermometer. If you do not have one, please see recipe notes for instructions to make Swiss meringue.

1. Place the sugar and water in a medium saucepan and cook over medium heat. Use a candy thermometer to cook the mixture until the sugar has dissolved and the syrup reaches 240F. 
2. While the sugar cooks, whip the egg whites in a bowl of a stand mixer until frothy, about 20-30 seconds. Sprinkle in the remaining sugar.
3. Drizzle in the warm sugar syrup while whipping on high speed, and continue whipping until the meringue is thick and the mixer bowl is not hot to the touch,
4. Add the marshmallow fluff and vanilla, and continue whipping for another 1-2 minutes until it reaches stiff peaks.
5. Fill a large piping bag with the meringue fitted with a large round tip.
6. Pipe the meringue over the cookies, about 2 inches high. Place the tray in the freezer for 30-60 minutes.

Coat with Chocolate

Make sure the chocolate is not too hot, other wise it will melt the filling.

1. Melt the chocolate using a double boiler (bain marie), or in the microwave using 30 seconds increments. Pour the chocolate into a tall cup. Mix in the vegetable oil. The chocolate should drizzle easily from your spoon.
2. Carefully dip each marshmallow-topped biscuit into the melted chocolate, ensuring that the entire marshmallow is coated. Allow any excess chocolate to drip off.
3. Place the coated Krembo over a wire rack on a parchment-lined baking sheet and refrigerate until the chocolate is fully set.

Tips and Variations

• You can use a stand mixer, or an electric mixer for this recipe. Before you make the meringue coat the bowl with a thin layer of lemon juice.
• Flavored Marshmallow: This vanilla flavor has always been the most popular flavor, but you can have fun and flavor the meringue with some instant coffee (mixed with the vanilla), or add other flavored extracts.
• Chocolate Coating: Use white chocolate for a different look and flavor, or try milk chocolate for a sweeter treat.
• Decorations: Sprinkle crushed nuts, coconut flakes, or colorful sprinkles on the Krembo before the chocolate sets for added texture and visual appeal.

Yields and Storing

This recipe yields 15-18 Krembos, depending on the size of your biscuit base.

Storing

Store in an airtight container in the refrigerator for up to one week. For the best texture, allow them to sit at room temperature for a few minutes before enjoying.