Krembo: A Plant-Based Twist
Prep. Time
1.5 hours
Cook Time
3 hours
Servings
35 pieces
Difficulty
Expert
Before diving into this recipe, I have to be honest – it took me a few attempts, a burned finger, and quite a bit of frustration to perfect this treat. But trust me, every bit of effort was absolutely worth it! The game-changer here is the discovery of making vegan meringue from aquafaba (chickpea brine), the magic ingredient first used by chef Joël Roessel in December 2014 for this purpose. This completely transformed how I approach desserts, allowing me to create these irresistible treats, and also use them as rich protein-source for other desserts (I use it for my original baked cheesecake too!). 'Krembo' means "cream inside" in Hebrew, but the concept of soft meringue, biscuit base, and chocolate coating exists in similar forms around the world, such as the Schokokuss in Germany, the Tunnock’s Tea Cakes in the UK, and the Mallomars in the U.S. This is such a popular treat, and a vegan form of it was just a matter of time!
Ingredients
For the Cream
1/2 cup aquafaba (chickpeas brine)
1 cup + 2 tbsps white sugar
1/4 cup tap water
1 tsp vanilla extract
1 tbsp lemon juice
1 tsp corn starch
For the Cookies
9.8oz (280g) all-purpose flour
3.5oz (100g) sugar powder
3.5oz (100g) vegan butter (follow my recipe here, or use a store-bought option)
For the Chocolate Syrup
7oz (200g) chocolate chips
2 tsps sunflower oil
Step by Step
Making the Whipped "Cream"
In a small pot, combine the water and sugar, then bring it to a boil while stirring. Continue to cook at a moderate simmer for 7-8 minutes, allowing it to form a syrup.
To the bowl of a stand mixer (just before the syrup is done) pour in the aquafaba, and whip it on high speed.
While the mixer is working, slowly and carefully drizzle the hot syrup along the sides of the mixer, ensuring the high temperature doesn’t come into direct contact with the whipped mixture. This helps it cool slightly before combining.
Once the syrup is fully incorporated, continue whipping the mixture for 10 more minutes.
A minute before finishing, add the lemon juice, cornstarch, and vanilla extract. The lemon juice and cornstarch help stabilize the whipped cream.
Making the Cookie Base
Preheat your oven to 350°F (170°C).
In a food processor, combine the butter, flour, and powdered sugar. Blend for 10-20 seconds until the mixture becomes consistent.
Switch to the pulse setting, adding milk and vanilla extract slowly, until the dough forms a soft, chunky consistency.
On a clean surface, flatten the dough to about 0.5 cm (0.2 inches) thick with a rolling pin. Use a 2-inch circular cookie cutter (or a glass with a similar diameter) to cut out circles, then gather the leftover dough and repeat.
Bake the cookies for 8-10 minutes. Let them cool for 15-30 minutes before applying the cream.
Assembling the Krembo
Transfer the whipped cream into a piping bag, and cut a small opening, about the size of a pea, at the tip of the bag.
Place the cookies on a tray that can go into the freezer. Carefully pipe the whipped cream onto each cookie, aiming for 2-3 inches high while keeping the shape stable.
Once all the cookies are topped with cream, freeze them for at least 2 hours.
Making the Chocolate Syrup
In a microwave-safe bowl, combine the chocolate and oil. Microwave for 30 seconds, stir, then repeat in 30-second intervals until the mixture is fully melted and smooth. Be careful not to add too much oil, as it will dilute the chocolate and prevent it from solidifying properly.
Finishing the Krembo
Once the whipped cream is firm and stable, take the cookies out of the freezer. Quickly dip them into the chocolate syrup, ensuring they are fully covered.
The chocolate will set quickly and firm up on the cold cream.
Your Krembo treats are now ready to enjoy!
Notes
If you don’t have a piping bag, use a gallon-sized bag with a securely sealed corner.
If you're using fresh aquafaba, available from a fresh batch of cooked garbanzo beans, make sure to reduce the volume by cooking the water without a lid. This will ensure high concentration of protein in the water, which will contribute to a stable and firm meringue formation.