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Gluten-free krembos with pistachios and Sweet Noshings by Amy Kritzer
Gluten-free krembos with pistachios are The Bomb. It begins with a perfectly crumbly shortbread cookie studded with pistachios. On it you pile (or pipe out) a tower of homemade marshmallow batter, a substance so delicious and simple to make that I will never, ever, ever buy commercial marshmallows again. The whole thing gets frozen and dipped in melted, high quality chocolate, and then sprinkled with pistachios. And then devoured within the span of 30 seconds, because your heart just can't handle all this goodness.
Servings 18 -20
Ingredients
- For gluten-free pistachio cookie base:
- 1½ cups 213 g GF flour mix (I used a homemade one based on this ratio)
- ½ cup 57 g powdered sugar
- ½ teaspoon kosher salt
- 1½ sticks or ¾ cup 140 g chilled unsalted butter, cut into chunks
- ½ cup 50 g unsalted, shelled pistachios, plus more chopped for garnish
- 1 egg
- ½ teaspoon vanilla extract
For marshmallow filling:
- 6 egg whites
- 1½ cups 300 g granulated sugar
- ½ teaspoon cream of tartar
- 1½ teaspoon vanilla extract
For chocolate shell:
- 1 package 12 ounce/340 g semisweet chocolate chips
- 3 tablespoon coconut oil butter, or canola oil (coconut oil works best, but use what you have)
Instructions
- To make cookies, place GF flour, powdered sugar, and salt in a food processor and pulse until combined. Add butter, pistachios, egg, and vanilla. Pulse until pistachios are very fine and dough comes together.
- Form a log about 2 inches (5 cm) in diameter on wax paper, using the wax paper to help you mold it. Wrap in plastic wrap and refrigerate until firm, about 2 hours. If you are in a rush, freeze for 30 minutes.
- Preheat oven to 350ºF/180ºC.
- Cut log into ¼-inch (6 mm) slices, and bake on a parchment paper–lined baking sheet, 1 inch (2.5 cm) apart, until lightly golden, about 15 minutes. Cool.
- While cookies are baking, make your filling. Make sure the bowl and whisk are very clean and dry. Make a double boiler with a pot or heatproof bowl set over a pot of simmering water (not touching the water) and place egg whites, sugar, and cream of tartar in the top pot over simmering water over medium heat. Whisk for 5 minutes, or until sugar has dissolved. Do not let it boil. Mixture should be frothy, warm, and not gritty. If you have a candy thermometer, it should be about140ºF/60ºC.
- Remove from heat, transfer to a large heat-resistant bowl (or use the bowl it’s already in) and beat with a stand or hand mixer with whisk attachment until thick, shiny, and stiff peaks form, 10 minutes or more. Then beat in vanilla.
- To make krembos, put filling in a pastry bag with a wide tip or a plastic bag with wide tip. Pipe onto cookies in a swirl, about 2 inches (5 cm) high, and freeze for at least 1 hour.
- Meanwhile, to make chocolate coating, melt chocolate and oil over medium heat in a double boiler until chocolate is melted and shiny.
- Then dip chilled krembos in the chocolate (or just get messy and pour it on top) and sprinkle with extra pistachios. The chocolate should harden right away; refrigerate if not eating right away.