Easiest Krembo with Loacker Tortina Base
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INGREDIENTS
- 6 large egg whites
- 250 grams white sugar
- 12 Loacker Tortina cookies, mix white and dark chocolate
- 200 grams dark chocolate
- 2-3 tablespoons oil
INSTRUCTIONS
- Place the egg whites and sugar in a heatproof bowl. Heat over a bain-marie until the sugar dissolves completely. (Ensure there are no sugar granules left—heat thoroughly.)
- Transfer the mixture to a stand mixer with a balloon whisk. Whip until stiff peaks form.
- Arrange Tortina cookies on a baking tray lined with parchment paper. Pipe the meringue onto the cookies, then freeze for 2 hours.
- Melt the dark chocolate with the oil in the microwave using short pulses. Cool slightly. If the chocolate thickens, add a little more oil. Pour the melted chocolate into a tall glass.
- Dip each frozen krembo into the chocolate, ensuring full coverage. Place them back on the tray and freeze for another 15 minutes.
- Keep them in the fridge and enjoy!
MY NOTES
FAQ
Can I use pasteurized egg whites for this recipe?
You can use pasteurized egg whites in this recipe. Pasteurized egg whites are heat-treated to kill bacteria, making them safe to use without the need for cooking. This is especially important for people who are pregnant or have a weakened immune system. However, pasteurized egg whites may not whip as quickly or easily as fresh egg whites, and the texture of the meringue might be slightly different. To get the best results, make sure the pasteurized egg whites are at room temperature before whipping, and use a stand mixer for better volume and stability.
What can I substitute for Loacker Tortina cookies?
Substitute with other sturdy cookies that have a chocolate coating. Consider using chocolate-covered wafer cookies or even digestive biscuits with a layer of chocolate. The key is to choose a cookie that holds up well to the meringue and chocolate coating. Alternatively, you can use simple vanilla or chocolate wafer cookies and add your own layer of chocolate on top. Be sure to select a cookie with a similar texture to the Tortina so the final result still has that crunchy base.
How long can krembo be stored in the fridge?
Krembo can be stored in the fridge for up to one week, though it best best enjoyed within 3 to 4 days for optimal texture and flavor. Store them in an airtight container to keep the meringue from absorbing moisture and becoming soggy. Make sure the krembos are fully cooled before storing them to avoid condensation inside the container. If you plan to store them for a longer period, they can be frozen for up to 3 months. Simply place them in a freezer-safe container and thaw them in the fridge before serving.
Can I use milk chocolate instead of dark chocolate?
You can use milk chocolate instead of dark chocolate for the coating, though it will change the flavor profile of the krembos. Milk chocolate is sweeter and creamier than dark chocolate, which might make the overall taste more indulgent and less rich. If you prefer a less sweet version, dark chocolate is the better choice. When using milk chocolate, you might also want to reduce the amount of oil used, as milk chocolate tends to be softer and can melt differently compared to dark chocolate. Adjust accordingly to achieve the desired coating consistency.
Do I need a stand mixer, or can I use a hand mixer?
A hand mixer can certainly be used in place of a stand mixer for this recipe, though a stand mixer may yield better results, especially when whipping egg whites. A stand mixer provides more consistent speed and stability, which helps the meringue reach stiff peaks more easily. However, if you use a hand mixer, ensure it’s on a high setting and be prepared to whisk for a longer period. The meringue should be glossy and form stiff peaks. Using a hand mixer may also require more effort and time, but it will still work.
Why do I need to freeze the krembo before dipping in chocolate?
Freezing the krembo before dipping in chocolate ensures that the meringue holds its shape and doesn’t melt into the chocolate coating. The cold meringue stays firm and creates a nice contrast with the melted chocolate, giving the krembo a smooth, crisp finish. If you skip this step, the meringue could soften too much and become difficult to coat evenly. Freezing also helps the chocolate harden quickly after dipping, locking in the meringue’s texture and preventing it from becoming soggy or messy. For the best results, freeze for at least 2 hours before dipping.
Can I add flavoring to the meringue?
You can easily add flavoring to the meringue to customize the taste of your krembos. Popular options include vanilla extract, almond extract, or citrus zest (such as lemon or orange). You can also experiment with other extracts like hazelnut, coconut, or even coffee for a unique twist. Be sure to add the flavoring in small amounts, starting with 1 teaspoon, so it doesn’t interfere with the stability of the meringue. If using liquid flavoring, make sure it is well incorporated before whipping the egg whites to avoid compromising the texture of the meringue.
What is the best way to prevent the chocolate from hardening too quickly?
To prevent the chocolate from hardening too quickly, it’s important to control the temperature of the chocolate. Melt the chocolate in short, 20-second bursts in the microwave, stirring between each session, until it reaches a smooth consistency. If the chocolate starts to harden too quickly, you can add a small amount of neutral oil to thin it out and keep it workable. Another trick is to melt the chocolate in a double boiler to maintain a consistent temperature. Once it has cooled slightly, it should be at the perfect consistency for dipping without hardening prematurely.
Can I double the recipe, or will it affect the results?
You can double the recipe, but be aware that it may affect the results, particularly when making the meringue. A larger batch could take longer to whip and may require extra mixing time. It’s also essential to ensure you have a large enough heatproof bowl for the egg whites and sugar mixture and a stand mixer that can handle the increased volume. Doubling the recipe for the chocolate coating and cookies should be straightforward. Just be sure to adjust the freezer space accordingly, as a larger batch might require more time to set properly in the freezer.
