Delicious Lemon Meringue Cannolis

Cannolis are a beloved staple in Italian cuisine, known for their crispy, fried shells and rich, creamy fillings. Traditionally hailing from Sicily, these delectable pastries have captured the hearts of dessert lovers around the world. The classic cannoli consists of a tube-shaped shell filled with a sweet, ricotta-based mixture, often enhanced with chocolate chips, citrus, or even pistachios. While the classic version holds a special place in many hearts, there’s something incredibly exciting about experimenting with flavors and textures, which is where our recipe for Lemon Meringue Cannolis comes into play.

Indulge in the delightful world of baking with our Lemon Meringue Cannolis, a refreshing take on the classic Italian dessert! Crisp, fried shells filled with a zesty lemon cream and topped with fluffy meringue create a sweet and tangy experience that’s perfect for any occasion. Whether you're hosting a family gathering or treating yourself, these cannolis are sure to impress. Discover the recipe and crafting tips today! #LemonMeringueCannoli #Baking #Dessert #ItalianDesserts #SweetTreats

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Ingredients

For the Cannoli Shells:

1 cup all-purpose flour

2 tablespoons sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 tablespoons unsalted butter, chilled and cubed

1 egg yolk

1/4 cup white wine or orange juice

Oil for frying (such as vegetable or canola oil)

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 Topping:

3 egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

1 teaspoon vanilla extract

Instructions

Make the Cannoli Shells:

- In a mixing bowl, combine flour, sugar, cinnamon, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.

- Stir in the egg yolk and then gradually add the wine (or orange juice) until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Roll and Fry the Shells:

- On a floured surface, roll out the dough to about 1/8-inch thickness. Cut out rounds (about 4-5 inches in diameter).

- Heat oil in a deep fryer or large pot to 350°F (175°C). Using a cannoli form, wrap each round around the mold, sealing the edges with a bit of egg wash (whisked egg).

- Fry the shells in the hot oil until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Prepare the Lemon Cream Filling:

- In a bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth and creamy. Transfer the mixture to a piping bag or a ziplock bag with the corner snipped off.

Make the Meringue:

- In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks form. Mix in the vanilla extract.

Assemble the Cannolis:

- Pipe the lemon cream filling into each cannoli shell from both ends. Be generous!

Top with Meringue:

- Use a piping bag to add a generous layer of meringue on top of each filled cannoli.

Toast the Meringue:

- For a beautiful presentation, you can lightly toast the meringue with a kitchen torch until golden. If you don’t have a torch, place under the broiler for a minute, watching closely to prevent burning.

Serve:

- Once toasted, serve immediately or refrigerate until ready to serve. Garnish with additional lemon zest for a pop of color and flavor!

Prep Time, Total Time, Servings:

30 minutes | 1 hour | Serves 12 cannolis