Krembo cookies, beloved store-bought treats from Israel, become even more irresistible when you make them at home, stuffed with chocolate ganache. Are you up to the challenge?
supercharges the treat. Unlike the store-bought krembos you'd spot in Israeli supermarkets, these DIY krembos have a rich chocolate ganache filling, a hefty sprinkling of cacao nibs, and a delightfully crunchy chocolate-coconut cookie. Oh, and they’re a lot bigger—for the better.
While this recipe has takes almost half a day to make, there’s also a lot of hidden freedom embedded into various steps of the process: You can chill the dough for up to three days, and the assembled ganache and cookie bases will keep in the freezer up to one whole week. That means this recipe can take anywhere between two days to two weeks, making it ideal for
celebrations or graduation parties where you want to take care of as much as possible before the big day. The krembo starts out innocuously enough, with a super-simple shortbread dough. Cream butter and sugar until light and fluffy, In a stand mixer, beat your butter and sugar until the mixture is light and fluffy. Then, slowly add in your egg yolks in 3 batches––don’t try to speed this process up, or you’ll end up with a goopy mess.
Then, while the mixer is still whipping, quickly stream the sugar syrup into the whipped egg whites and beat the heck out of the marshmallow fluff until it cools down to 90°F. This process will take about 15 to 20 minutes, so feel free to start testing the temperature after the first 10 minutes, stopping the mixer first, of course! It’s important to gradually decrease the speed of your mixer to allow the meringue to cool slowly and achieve an elastic texture.
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