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
- 1 ½ cups all-purpose flour, plus more for working
- 1 ½ cup whole-wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 teaspoon salt
- 1 cup light brown sugar
- ½ cup oil
- ⅓ cup honey
- ¼ cup almond milk (or soy milk)
- 1 egg
- 1/4 cup roasted unsalted peanuts, finely chopped (optional)
- 3 egg whites
- 3/4 cup sugar
- 1/4 tsp lemon juice
- 1 cup chocolate chips
- 2 Tbsp vegetable or coconut oil
- In a food processor, combine flours, salt, baking soda, and cinnamon. In a separate bowl, whisk the brown sugar, oil, honey, almond milk and egg together. Then add the wet ingredients to the food processor and blend until a smooth and sticky dough is formed. Fold in the crushed peanuts then wrap and chill the dough in the refrigerator for at least 1 hour.
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and leave on the counter until room temperature. This will make the dough easier to roll out and shape. Roll the dough out on a lightly floured surface to around 1/4 inch thick. Cut 3-4 inch circles and place them on the baking sheet. Pinch each circle into a triangle.
- Bake 8-10 minutes, or until lightly browned and slightly firm to the touch. Transfer to a wire rack to cool completely.
- Whisk together the egg whites, sugar and lemon juice and warm in a double boiler (a heat proof bowl set over a small pan of simmering water) until the sugar dissolves, around 5 minutes. Do not boil the egg white mixture. Pour into a stand mixer and beat on high until stiff peaks form, around 5 minutes.
- Transfer the meringue to a piping bag with a round tip and pipe onto the cookies in a swirl, around 2 inches high, and freeze for 20 minutes.
- While the meringue is in the freezer, melt the chocolate and oil over medium heat in a double boiler until chocolate is fully melted and shiny.
- Dip the krembos into the chocolate (or pour chocolate on top) and sprinkle with chopped peanuts, crushed graham crackers and sprinkles. Set aside to harden.
- Store in an airtight container in the refrigerator for 3-4 days.