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# Krembo Like the Store-Bought Kind

Homemade krembo like the store-bought ones, a crisp cookie, an egg-white and sugar-syrup foam and a chocolate or Lotus coating, served cold from the fridge.

## What you need

### Cookies

- 1¼ cups all-purpose flour (180 g)
- 1 tsp baking powder
- ¼ cup sugar
- 7 tbsp cold butter, cubed
- 3 egg yolks

### Meringue

- ½ cup water (120 ml)
- 1¼ cups sugar (250 g)
- 3 large egg whites
- 1 tsp vanilla extract

### Chocolate coating

- 10½ oz bittersweet chocolate
- 2 tbsp canola oil

### Lotus coating (instead of chocolate)

- Lotus Biscoff spread [optional]
- 1 tsp vegetable oil [optional]

## How I make it

### Cookies

1. Preheat the oven to 350°F (180°C).
2. In a food processor, pulse the flour, baking powder, sugar and butter cubes until crumbly.
3. Add the yolks and pulse briefly, just until a smooth, non-sticky dough forms.
4. Roll the dough out on floured parchment paper to about ¼ inch (½ cm) thick.
5. Cut out rounds with a fluted cutter about 2 inches (5 cm) across.
6. Bake for 10-15 minutes, until golden. Let cool completely.

### Meringue

1. In a small pot, bring the water and sugar to a boil.
2. Keep cooking over medium heat without stirring until the syrup thickens and reaches 250°F (121°C), about 7 minutes.
3. Toward the end of the syrup's cooking, beat the egg whites in a stand mixer on high speed for 1-2 minutes, until white and soft.
4. With the mixer on high, pour the syrup into the whites in a thin stream.
5. Keep beating for about 10 more minutes, until the bowl is warm but no longer hot to the touch. Add the vanilla and beat a few seconds more.
6. Transfer the meringue to a piping bag fitted with a wide plain tip (⅝ inch, 15 mm) and pipe a plump mound onto each cookie.
7. Freeze for 20 minutes to set.

### Coating

1. For the chocolate coating, melt the chocolate in the microwave, in a nonstick pot over low heat, or over a double boiler. Stir in the oil.
2. Pour into a narrow, deep container and let cool to room temperature.
3. For the Lotus coating, microwave the Lotus spread with the teaspoon of oil until runny, and pour into a narrow, deep container.
4. Holding each krembo by the cookie, dip it upside down into the coating.
5. Return to the freezer for 5 minutes to set the coating. Store in the fridge and serve cold.

## What I've learned

- I sometimes lay a second sheet of parchment on top of the dough and roll over it.
- The krembos need only 25 cookies; I bake the leftover dough as extra cookies.
- Another way to test the syrup: drip ½ tsp into a glass of cold water. When it forms a soft, pliable ball like modeling clay, take it off the heat.
- Careful when pouring the syrup, it's scalding hot.

Source: https://chefef.com/en-us/recipes/krembo-like-at-the-grocery/