Photo credit Micah Siva
Prep Cook Yield Ready In
1 hour 15 minutes 18-20 1 hour and 15 minutes

How to Make Krembos, the Most Addictive Israeli Sweet

These classic Israeli treats will disappear fast.

Whether or not you’ve ever heard of krembos, there’s no better time to try making these sweet treats at home. The name “krembo” means “cream in it” which is true of this decadent sweet. While originally a Danish delicacy, krembos are massively popular and mass-produced in Israel today. Krembos consist of a buttery cookie base topped with a swirl of marshmallow cream and coated in a thin layer of chocolate. They provide the perfect balance of textures, with a lighter than air marshmallow cream and crunchy cookie. Because of the soaring temperatures in Israel, krembos are often sold during the cooler, winter months but they are delicious anytime of the year.

Photo credit Micah Siva

Notes: When piping your marshmallow cream, be sure that your cookies have fully cooled. You can make the cookie base 1-2 days in advance if necessary. The finished krembos can be stored in an airtight container for up to two days. They also freeze well.

Ingredients

For the cookie base: 

  • ½ cup unsalted butter or vegan butter
  • ⅓ cup powdered sugar
  • 1 egg yolk
  • 1 Tbsp vanilla extract
  • ½ tsp sea salt
  • 1 ⅓  cup flour
  • 1-2 Tbsp water, as needed

For the marshmallow cream:

  • ¾  cups sugar
  • ½ cup water
  • 3 large egg whites, at room temperature
  • ¼  tsp cream of tartar
  • 1 Tbsp vanilla

For the chocolate shell: 

  • 1 cup chocolate chips
  • ½ cup coconut oil

Directions

  1. To make the cookie base: Combine the butter and powdered sugar with a stand or hand mixer until fluffy. Add the egg yolk, vanilla extract and sea salt until combined. Add the flour and 1-2 Tbsp water, as needed until a crumbly dough forms.
  2. Shape into a disc, cover and refrigerate for at least 20 minutes, or overnight.
  3. Preheat the oven to 350°F. Line a baking tray with parchment paper. On a lightly floured surface, roll the dough to ¼ inch thickness. Cut 2 ½ inch circles out of the dough, re-roll the scraps to cut into circles. Transfer to the baking tray and refrigerate for 10 minutes.
  4. Bake for 11-13 minutes, or until golden.
  5. Transfer to a cooling rack until they cool to room temperature.
  6. To make the marshmallow cream: In a small saucepan, heat the sugar and water to 240°F over medium heat. Once the sugar mixture reaches 200°F, begin whipping the egg whites and cream of tartar in a stand mixer to stiff peaks.
  7. Once the sugar mixture reaches 240°F, pour the sugar syrup into the whipping egg whites, beating on high for 5-7 minutes, or until stable and shiny.
  8. Transfer to a piping bag fitted with a large, round tip. Holding the piping bag vertically, pipe a tall mound on each cookie.
  9. Transfer to the fridge until set.
  10. To make the chocolate shell: Melt the chocolate in a double boiler (or in the microwave in 30-second increments). Add the coconut oil, mixing to combine. It should be the consistency of heavy cream.
  11. Spoon the chocolate coating over the marshmallow. Return to the fridge to set. 

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