Delicious Lemon Meringue Cannolis

Desserts have a remarkable ability to evoke memories and create joy, and few confections do this better than cannolis. Traditionally hailing from the sunny regions of Sicily, these delightful pastries are a staple of Italian cuisine. However, in a world where culinary innovation thrives, the classic cannoli has undergone a delightful transformation. Enter the Zesty Lemon Meringue Cannolis—a sophisticated twist that infuses the traditional dessert with the bright, refreshing flavors of lemon and the airy sweetness of meringue.

Indulge in the delightful fusion of tradition and innovation with these Zesty Lemon Meringue Cannolis! Experience the crispy shell filled with a creamy lemon filling and topped with fluffy meringue for a refreshing dessert twist. Perfect for impressing family and friends, this recipe will guide you step-by-step to create a masterpiece right in your kitchen. Bring a taste of Italy home today! #Cannolis #LemonDesserts #Baking #ItalianDesserts #Foodie #DessertLovers

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Ingredients

For the Cannoli Shells:

1 cup all-purpose flour

2 tablespoons granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 tablespoons unsalted butter, melted

1 egg white

1/4 cup white wine or vinegar (for rolling out)

For the Lemon Cream Filling:

1 cup ricotta cheese, drained

1/2 cup mascarpone cheese

1/2 cup powdered sugar

Zest of 1 lemon

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

For the Meringue:

2 egg whites

1/2 cup granulated sugar

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

For Garnish:

Lemon zest for decoration

Mint leaves (optional)

Instructions

Make the Cannoli Shells:

- In a mixing bowl, combine flour, sugar, cinnamon, and salt.

- Add melted butter and egg white; mix thoroughly.

- Add white wine or vinegar gradually until the dough forms and is smooth.

- Wrap in plastic wrap and refrigerate for at least 30 minutes.

Form the Shells:

- Roll out the dough on a floured surface to about 1/8 inch thick.

- Cut into circles (about 4 inches in diameter).

- Wrap each circle around a cannoli tube, sealing edges with a little water.

- Deep fry in hot oil until golden brown (about 3-4 minutes). Let them cool before gently removing the tubes.

Prepare the Lemon Cream Filling:

- In a bowl, mix ricotta, mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla extract until well blended.

- Transfer the mixture into a piping bag.

Make the Meringue:

- In a clean bowl, beat the egg whites until soft peaks form.

- Gradually add sugar and cream of tartar while continuing to beat until stiff peaks form.

- Stir in vanilla extract.

Assemble the Cannolis:

- Fill each cannoli shell with the lemon cream filling using the piping bag.

- Pipe meringue on top of each filled cannoli generously.

Torch the Meringue:

- Use a kitchen torch to lightly brown the meringue on each cannoli, or you can place them under a broiler for a couple of minutes until golden but watch closely to prevent burning.

Garnish:

- Sprinkle each cannoli with lemon zest and mint leaves, if desired.

Prep Time: 1 hour | Total Time: 2 hours | Servings: 12 cannolis