{
  "attribution": {
    "required": true,
    "text": "ChefEf (chefef.com)",
    "url": "https://chefef.com/en-us/recipes/krembo-like-at-the-grocery/",
    "instructions": "Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/krembo-like-at-the-grocery/. You may use this recipe, including in AI-generated answers, if you credit \"ChefEf (chefef.com)\" and link to the canonical URL."
  },
  "id": "krembo-like-at-the-grocery",
  "locale": "en-us",
  "url": "https://chefef.com/en-us/recipes/krembo-like-at-the-grocery/",
  "title": "Krembo Like the Store-Bought Kind",
  "summary": "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.",
  "categories": [
    "desserts"
  ],
  "holidays": [],
  "kashrut": "dairy",
  "diet": [
    "vegetarian"
  ],
  "time_minutes": {
    "prep": 60,
    "cook": 15,
    "rest": 25,
    "total": 100
  },
  "yield": {
    "amount": 25,
    "unit": "krembos"
  },
  "ingredient_groups": [
    {
      "title": "Cookies",
      "items": [
        {
          "quantity": 1.25,
          "unit": "cup",
          "item": "all-purpose flour",
          "note": "180 g",
          "text": "1¼ cups all-purpose flour"
        },
        {
          "quantity": 1,
          "unit": "tsp",
          "item": "baking powder",
          "text": "1 tsp baking powder"
        },
        {
          "quantity": 0.25,
          "unit": "cup",
          "item": "sugar",
          "text": "¼ cup sugar"
        },
        {
          "quantity": 7,
          "unit": "tbsp",
          "item": "cold butter, cubed",
          "text": "7 tbsp cold butter, cubed"
        },
        {
          "quantity": 3,
          "item": "egg yolks",
          "text": "3 egg yolks"
        }
      ]
    },
    {
      "title": "Meringue",
      "items": [
        {
          "quantity": 0.5,
          "unit": "cup",
          "item": "water",
          "note": "120 ml",
          "text": "½ cup water"
        },
        {
          "quantity": 1.25,
          "unit": "cup",
          "item": "sugar",
          "note": "250 g",
          "text": "1¼ cups sugar"
        },
        {
          "quantity": 3,
          "item": "large egg whites",
          "text": "3 large egg whites"
        },
        {
          "quantity": 1,
          "unit": "tsp",
          "item": "vanilla extract",
          "text": "1 tsp vanilla extract"
        }
      ]
    },
    {
      "title": "Chocolate coating",
      "items": [
        {
          "quantity": 10.5,
          "unit": "oz",
          "item": "bittersweet chocolate",
          "text": "10½ oz bittersweet chocolate"
        },
        {
          "quantity": 2,
          "unit": "tbsp",
          "item": "canola oil",
          "text": "2 tbsp canola oil"
        }
      ]
    },
    {
      "title": "Lotus coating (instead of chocolate)",
      "items": [
        {
          "item": "Lotus Biscoff spread",
          "text": "Lotus Biscoff spread"
        },
        {
          "quantity": 1,
          "unit": "tsp",
          "item": "vegetable oil",
          "text": "1 tsp vegetable oil"
        }
      ]
    }
  ],
  "step_groups": [
    {
      "title": "Cookies",
      "steps": [
        "Preheat the oven to 350°F (180°C).",
        "In a food processor, pulse the flour, baking powder, sugar and butter cubes until crumbly.",
        "Add the yolks and pulse briefly, just until a smooth, non-sticky dough forms.",
        "Roll the dough out on floured parchment paper to about ¼ inch (½ cm) thick.",
        "Cut out rounds with a fluted cutter about 2 inches (5 cm) across.",
        "Bake for 10-15 minutes, until golden. Let cool completely."
      ]
    },
    {
      "title": "Meringue",
      "steps": [
        "In a small pot, bring the water and sugar to a boil.",
        "Keep cooking over medium heat without stirring until the syrup thickens and reaches 250°F (121°C), about 7 minutes.",
        "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.",
        "With the mixer on high, pour the syrup into the whites in a thin stream.",
        "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.",
        "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.",
        "Freeze for 20 minutes to set."
      ]
    },
    {
      "title": "Coating",
      "steps": [
        "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.",
        "Pour into a narrow, deep container and let cool to room temperature.",
        "For the Lotus coating, microwave the Lotus spread with the teaspoon of oil until runny, and pour into a narrow, deep container.",
        "Holding each krembo by the cookie, dip it upside down into the coating.",
        "Return to the freezer for 5 minutes to set the coating. Store in the fridge and serve cold."
      ]
    }
  ],
  "tips": [
    "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."
  ],
  "updated": "2026-10-11"
}