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Sliced Crembo.
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Krembo Recipe

Shortbread cookies topped with marshmallow cream coated with chocolate.
Course Dessert
Cuisine Mediterranean
Keyword krembo recipe
Prep Time 45 minutes
Servings 15 Krembo cookies
Author Dikla Levy Frances

Ingredients

For the cookie base

For The Filling

  • 3/4 Cup Granulated sugar (150g)
  • 3 Tablespoons Water (45ml)
  • 3 Large Egg Whites (100g)
  • 1 Tablespoon Sugar (12.5g)
  • 1 Teaspoons Vanilla bean paste (or extract)
  • 1/3 Cup Marshmallow fluff

For The Chocolate Coating

  • 2 Cups Chopped chocolate (340g)
  • 4 Tablespoons Vegetable oil (or coconut oil) (60ml)

Instructions

Prepare the Cookie Base

  • Preheat the oven to 350F (180C), and line a baking sheet with parchment paper.
  • If using Oreo cookies, separate the cookies and line them with the creme side up over a baking sheet lined with paper towel.
  • Roll the dough between two pieces of parchment paper into a 1/2-inch thick.
  • Use a 1.5 inch round cookie cutter to cut the dough, and gently place the cookies over the prepared cookie sheet. Use a toothpick to gently prick the cookie.
    If the dough is too warm, use the parchment paper to life it and refrigerate for 15 minutes.
  • Bake for 12-15 minutes, until the edges are golden.
  • Remove from the oven and set a side to cool completely.

Make The Filling

  • Measure the sugar and water in a medium saucepan and cook over medium heat until it reaches 240F. Meanwhile make the meringue.
  • Whip the egg whites until frothy, about 20-30 seconds.
  • Sprinkle in the one tablespoon of sugar with the mixer on high speed.
  • Drizzle in the sugar syrup as you continue mixing, and whip until the meringue is stable and no longer warm to the touch.
  • Add the marshmallow fluff and vanilla extract and whip to incorporate. You should have a smooth, thick meringue.
  • Transfer the meringue to a large piping bag, fitted with a large round tip.
  • Pipe the filling over the cookies, making sure it reaches 2-inches high.
  • Gently place the cookies in the freezer for 30-60 minutes.

Coat The Cookies

  • Melt the chocolate over a double boiler, or in the microwave using 30 seconds increments.
    Do not overheat the chocolate, if too hot it will melt the filling. Do a test with the first cookie.
  • Mix in the oil and pour the chocolate into a tall heat proof cup.
  • Remove the cookies from the freezer, and dip each cookie meringue facing down into the chocolate.
  • Place the cookies over a cooking rack placed over a baking sheet lined with parchment paper.
  • Allow the Krembos to set, serve.

Notes

  • If you do not have a candy thermometer, whip the egg whites and sugar over a double boiler. Once the sugar has dissolved, transfer the mixture to a bowl of a standing mixer and whip until you have a thick, stable meringue.
  • Store the cookies at room temperature for three days, of in the refrigerator for up to one week.
  • Feel free to flavor the meringue with different flavored extract.
  • Sprinkle the chocolate with chopped nuts. shredded coconut, or colorful sprinkles for added texture and flavor.
  • Left over shortbread cookies (not filled) can be stored at room temperature in an airtight container, or frozen for up to a month.