Somehow I went through my entire life without ever eating a krembo! What was I thinking?!? Chocolate coating, fluffy meringue filling, biscuit on the bottom. There is literally nothing wrong with this combo. When you unwrap a krembo, the most important question becomes how the heck do you eat this thing? Unless you have a really big mouth, it’s practically impossible to take a bite of the whole krembo from top to bottom so do you start with the meringue? eat the cookie first? I still haven’t picked a preference because I really just like to stuff the entire thing in my face and then go for a second one. I am not ashamed! And that brings me to these beautiful krembo-inspired hamantaschen. I used my homemade graham cracker recipe speckled with roasted peanuts for the biscuit, a glossy meringue for the filling and a bittersweet dark chocolate coating. My krembo addiction has taken on a new life!
I love that the graham cracker dough has a mild cinnamon flavor and a great crunch from the peanuts. When I imagined eating a krembo (before this obsession began), I always thought the biscuit was crunchy but it’s actually quite soft so I wanted my hamantaschen version to be just like that.
Another assumption I made before eating my first krembo was that the filling was marshmallow. I was SO WRONG! Obviously the filling in a packaged krembo is filled with preservatives but it’s really a lovely meringue. Fluffy and light as air.
Since this meringue never gets cooked, I pasteurized the eggs by heating them over a double boiler to kill the bacteria. I love this method because uncooked meringue is just as delicious as baked meringues and I love to snack on any extra batter.
Just like a traditional krembo, I topped the unfilled hamantaschen cookies with the stiff meringue. Pipe the meringue as tall as you want! There are no limits.
Yields 24 hamantaschen