Krembo Recipe: Make Israel’s Iconic Winter Treat

About Krembo

Krembo is a classic Israeli confection that has been beloved since the 1960s. It consists of a small round shortbread cookie base topped with a tall, airy marshmallow meringue and coated in a thin chocolate shell. The name comes from Hebrew words meaning “cream inside,” which perfectly describes the soft center hidden under the chocolate glaze. Traditionally sold only in winter months, Krembo are seasonal and nostalgic for many who grew up enjoying them.

This homemade version recreates that familiar texture and flavor: crisp cookie, pillowy meringue, and a clean chocolate finish. If you can’t find authentic store-bought Krembo where you live, baking them at home is the next best thing.

Ingredients

The full recipe amounts are listed in the recipe card below. These are the components you’ll need for the cookie base, the marshmallow meringue filling, and the chocolate coating.

For the round biscuit base

• Pâte sablée (shortcrust) dough — make one batch and roll it out, or use Golden Oreo-style cookies as a quick alternative. The shortbread base soaks up some flavor from the meringue and stays crisp against the soft center. Any similar plain cookie will work.

For the filling

The filling is an Italian-style marshmallow meringue. I add a bit of marshmallow fluff for extra body and a familiar flavor, but you can omit it if you prefer a pure meringue.

• Egg whites: Separate while cold, then bring to room temperature before whipping for best volume.
• Granulated sugar and water to make a sugar syrup.
• Vanilla bean paste or vanilla extract for flavor.
• Marshmallow fluff (optional) to boost volume and flavor.

For the chocolate coating

• High-quality dark or semi-sweet chocolate, chopped — a 56–64% chocolate works well so it doesn’t overpower the filling.
• Vegetable or coconut oil to thin the melted chocolate for easier dipping. For a crisp shell, use cocoa butter if available.

Step-by-Step Instructions

Prepare the biscuit base

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. If using store-bought Golden Oreos, separate the cookies and place them creme-side up on the baking sheet.
3. If using pâte sablée, roll the dough between two sheets of parchment to about 1/2 inch (12 mm) thick. Use a 1–1.5 inch round cutter to cut discs and place them on the prepared sheet. Prick each cookie gently with a toothpick to prevent puffing.
4. Bake the shortbread discs 12–15 minutes or until the edges are lightly golden. Allow to cool completely before proceeding.

Make the marshmallow meringue filling

This recipe uses Italian meringue, which requires a candy thermometer. If you don’t have one, see the notes for a Swiss meringue alternative.

1. Combine the specified sugar and water in a medium saucepan and heat over medium until the syrup reaches 240°F (115°C) and the sugar has dissolved.
2. While the syrup cooks, whip the egg whites in a stand mixer until foamy. Add the small portion of sugar and continue whipping briefly.
3. With the mixer on high, carefully drizzle the hot sugar syrup into the egg whites in a slow, steady stream. Continue whipping until the bowl is no longer warm and the meringue forms glossy, stable peaks.
4. Fold in marshmallow fluff and vanilla and whip another 1–2 minutes until smooth and firm.
5. Transfer the meringue to a large piping bag fitted with a wide round tip and pipe a 2-inch high mound over each cookie base.
6. Place the tray of filled cookies in the freezer for 30–60 minutes to firm the filling before dipping.

Coat with chocolate

Make sure the melted chocolate is warm but not overly hot, or it will melt the meringue filling. Test with one cookie before coating the rest.

1. Melt the chopped chocolate using a double boiler or in the microwave in 30-second bursts, stirring frequently. Stir in the oil to thin the chocolate so it will drizzle easily.
2. Remove the filled cookies from the freezer. Dip each cookie with the meringue facing down into the melted chocolate, ensuring the entire meringue is coated. Allow excess chocolate to drip off.
3. Place the coated Krembo on a wire rack set over a parchment-lined sheet. Refrigerate until the chocolate is fully set.

Tips and Variations

• Use a stand mixer for the most stable, fluffy meringue. Make sure bowls and beaters are completely clean and free of grease.
• Flavored meringue: Add a small amount of instant coffee or other extracts for different flavor profiles, but vanilla is the classic choice.
• Chocolate coating: Try white chocolate for a lighter appearance or milk chocolate for a sweeter finish.
• Decorations: Before the chocolate sets, sprinkle chopped nuts, coconut flakes, or colorful sprinkles for texture and visual appeal.
• Test the first dipped cookie: If the chocolate is too hot it will soften the meringue, so adjust temperature as needed.

Yields and storage

This recipe makes approximately 15–18 Krembo cookies, depending on the size of your biscuit base.

Storing

Store finished Krembo in an airtight container in the refrigerator for up to one week. For the best texture and flavor, allow them to sit at room temperature a few minutes before serving. Unfilled shortbread cookies can be stored at room temperature for several days or frozen for up to a month.

Recipe card