Even though Krembo cookies are usually related to winter here, I like making it at home all the time. It’s easy and even more delicious when served frozen.
These chocolate and vanilla Krembo cookies are made of a round buttery cookie base topped with vanilla meringue and dipped in chocolate coating. So delicious and kids go crazy for it!
More Krembo cookies recipes here >>
Photo: Natalie Levin
Chocolate Vanilla Krembo Cookies
For the cookie base:
- 50 grams cold butter (cut into cubes)
- 25 grams (2tbsp.) sugar
- 75 grams (1/2 cup + 1 tsp.) all-purpose flour
- 1/2 tsp. vanilla extract
- pinch of salt
- 1-2 tbsp. milk
For the meringue:
- 3 large egg whites at room temperature
- Pinch of salt
- 200 grams (1 cup) sugar
- 40 grams (3 tbsp.) water
- 1 tsp. vanilla extract
For chocolate coating:
- 200-250 grams dark chocolate
- 1 tbsp. vegetable oil
- Make the cookies: preheat oven to 170c degrees.
- In a food processor with steel blade put butter, sugar, flour, vanilla and salt and blend until small crumbles form.
- Add the milk gradually and continue to process just until large clumps of dough are formed.
- Transfer the dough chunks on a lightly floured work surface, combine with your hands and make a round disc shape.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured surface to about 1/2 cm thick and cut out 5-6 cm circles.
- Arrange the cookies on an oven pan lined with baking paper.
- Bake the cookies for about 10 minutes or until golden. Cool completely.
- Italian meringue: in an electric mixer bowl with whisking attachment put egg whites and salt.
- In a small saucepan put sugar and water and heat to dissolve the sugar until the syrup reaches a temperature of about 115-118c degrees. When the syrup reaches 105c degrees, begin whipping the egg whites and salt on medium speed.
- When the syrup is ready remove from heat, increase the mixer speed to high and add in the syrup in a thin stream while whipping.
- Beat meringue for 6-10 minutes or until it is very stable. Towards the end of whipping, add the vanilla.
- Transfer the meringue to a pastry bag fitted with a round 2-3 cm piping tip. Pipe a tall generous mound of meringue over each cookie.
- Cool the krembos in the freezer for about an hour.
- Chocolate coating: melt the chocolate and put in a tall glass.
- Add oil and mix until incorporated.
- Dip the frozen krembos in the melted chocolate, shake off excess chocolate and place on a pan to set. Cool for about 10 minutes in the freezer and serve.
- You can add flavors to the meringue: grated peel of citrus, spices, coffee and so on.
- Keep the Krembo cookies in a sealed box in the freezer up to one week.
- You can use milk or white chocolate for coating as well.