Delicious Lemon Meringue Cannolis

Cannolis are a beloved dessert that have made their mark not only in Italian cuisine but also in the hearts of dessert lovers around the world. These delightful pastries, characterized by their crispy shells and rich fillings, evoke a sense of nostalgia and indulgence with every bite. Traditionally filled with a sweet, creamy ricotta mixture, cannolis have been a staple of Italian celebrations, from family gatherings to festive occasions.

Discover a refreshing twist on the classic cannoli with these delicious Lemon Meringue Cannolis! This delightful dessert combines crispy pastry shells filled with a creamy lemon-infused ricotta and mascarpone filling, topped with light, fluffy meringue. Perfect for impressing guests at any gathering, these treats bring both nostalgia and modern flair to your table. Try this innovative recipe and enjoy the perfect balance of flavors. #Dessert #Cannoli #LemonMeringue #Baking #ItalianDesserts #DessertLovers

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Ingredients

For the Cannoli Shells:

1 cup all-purpose flour

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 tablespoon unsalted butter, softened

1 egg yolk

1/4 cup white wine or vinegar

Oil for frying

For the Lemon Filling:

1 cup ricotta cheese, drained

1/2 cup mascarpone cheese

1/2 cup powdered sugar

Zest and juice of 1 large lemon

1 teaspoon vanilla extract

For the Meringue Topping:

3 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

1 teaspoon vanilla extract

For Garnish:

Lemon zest

Crushed graham crackers

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Instructions

Prepare the Cannoli Shells:

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

- Add softened butter and mix until crumbly.

- Stir in egg yolk and wine/vinegar, and mix until a dough forms. Knead for a couple of minutes until smooth.

- Wrap in plastic wrap and refrigerate for at least 1 hour.

Roll and Cut:

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

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

Fry the Shells:

- Preheat oil in a deep pot to 350°F (175°C).

- Wrap each dough circle around a cannoli tube and secure edges with a bit of water.

- Fry until golden brown (about 2-3 minutes), then remove and drain on a paper towel. Let cool completely before removing the tubes.

Make the Lemon Filling:

- In a bowl, combine drained ricotta, mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla.

- Mix until smooth and creamy.

Fill the Cannoli:

- Using a pastry bag, fill the cooled shells with the creamy lemon filling.

Make the Meringue:

- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.

- Gradually add granulated sugar while continuing to beat until stiff peaks form.

- Stir in vanilla extract.

Torch the Meringue:

- Pipe or spread the meringue over the filled cannoli.

- Use a kitchen torch to lightly toast the meringue until golden. (Alternatively, broil it in an oven for 1-2 minutes, watching closely.)

Garnish and Serve:

- Sprinkle with lemon zest and crushed graham crackers for added crunch and flavor.

- Serve chilled and enjoy the burst of zesty flavor!

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