Krembos are an Israeli treat that consists of a cookie base and marshmallow centre, coated in chocolate. These remind me of Viva Puffs but are way more delicious and without the jam in the centre. These freeze well too!
Sugar Cookie Krembos
Prep time: 1 hour
Cook time: 20 minutes + 1 hour 30 minutes inactive
Total time: 1 hour, 20 minutes + 1.5 hrs inactive
Yield: ~25 cookies
For Sugar Cookie Base
- 1 cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ¼ cup icing sugar
- ½ tsp. salt
- 2 large egg yolks
- 2 cups all purpose flour
For the Marshmallow Centre
- 6 egg whites
- 1 ½ cups granulated sugar
- ½ tsp cream of tartar
- 1 tsp vanilla extract
For the Chocolate Coating
- 1 package semi sweet chocolate chips
- 3 tbsp. clarified butter or coconut oil
- 1 tbsp. Multicolour sprinkles (optional)
Place the butter in a stand mixer fitted with the paddle attachment. If you do not have a stand mixer use a large bowl and an electric hand mixer. Cream the butter on medium speed for 1 minute. Add in granulated sugar, icing sugar and salt and continue to beat until smooth for an additional minute. Reduce the speed to low and add in the egg yolks, scraping down the sides of the bowl to ensure that everything is well incorporated. Add the flour, one cup at a time, keeping the setting on the lowest speed to avoid getting flour all over the place. Mix until just incorporated and the dough looks soft (1 minute max). Remove the dough from the bowl and turn out onto a lightly floured surface. Divide into two even balls and shape each of these into logs approximately 2 inches in diameter. Wrap in wax paper or plastic wrap and place in the freezer for 30 minutes.
Preheat oven to 350F. Line a baking sheet (or two) with parchment paper and set aside. Remove the cooled logs from the freezer, taking off the plastic wrap and slice them into 1/3 inch thick cookies. Bake until the cookies are light brown around the edges, approximately 8-9 minutes. Let cookies cool for 2 minutes before transferring to a cooling rack.
While the cookies are baking, it’s time to start on the marshmallow centre. Bring a medium sized pot filled with 2 inches of water to a simmer (do not have the water at a rolling boil or else these will overcook the egg whites). Place a dry heatproof bowl overtop, to create a double boiler, ensuring that the water does not touch the bottom of the bowl. Place egg whites, sugar and cream of tartar in the bowl and whisk vigorously for 5 minutes, or until the sugar has dissolved. The mixture should be frothy. Remove from heat and either transfer to a stand mixture or use an electric hand mixture to continue to beat the eggs. Beat on medium high speed for approximately 10 minutes, until it is thick, shiny and stiff peaks form. Stir in vanilla extract.
Using a spatula, place the marshmallow filling into a piping bag fitted with a large tip, or a Ziplock bag with the corner cut off (~ ½ an inch wide opening). Swirl the marshmallow centre onto each cookie, creating a high marshmallow peak. Transfer to the freezer and freeze for an hour.
Melt the chocolate chips and clarified butter over a double boiler, stirring often. Once the chocolate is melted and shiny, remove from heat. Dip the chilled krembos into the chocolate, and decorate with sprinkles. Keep them in the fridge or the freezer if you are not eating them right away!