Lemon Meringue Cannoli (Printable Version)
Crispy shells meet zesty lemon cream and fluffy meringue in this Italian pastry.
# What You'll Need:
→ Cannoli Shells
01 - 8 store-bought cannoli shells
→ Lemon Cream Filling
02 - 1 cup ricotta cheese, drained
03 - 1/2 cup heavy cream
04 - 1/4 cup granulated sugar
05 - 1 tablespoon finely grated lemon zest
06 - 3 tablespoons fresh lemon juice
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt
→ Meringue Topping
09 - 2 large egg whites
10 - 1/4 cup granulated sugar
11 - 1/4 teaspoon cream of tartar
12 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Combine ricotta, sugar, lemon zest, lemon juice, vanilla, and salt in a mixing bowl. Beat until completely smooth and creamy.
02 - In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until fully incorporated.
03 - Transfer the lemon cream filling to a piping bag. Pipe the filling evenly into both ends of each cannoli shell.
04 - Beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form. Beat in vanilla extract.
05 - Spoon or pipe the meringue onto the filled ends of the cannoli, covering the exposed filling.
06 - Using a kitchen torch, lightly toast the meringue until golden brown. Alternatively, place cannoli on a baking sheet and broil for 1 to 2 minutes, watching closely to prevent burning.
07 - Serve immediately for maximum crispness. The meringue is best enjoyed fresh and the shells maintain their texture when filled just before serving.
# Expert Advice:
01 -
- The contrast between the crisp shell, tart lemon cream, and pillowy toasted meringue creates something magical in every bite.
- These come together faster than traditional cannoli but taste like you spent hours perfecting them.
02 -
- Fill cannoli right before serving. Once the cream touches those shells, they start losing their crunch within an hour.
- Keep your kitchen torch moving in small circles when toasting. Holding it in one spot too long makes the meringue taste bitter and burnt.
03 -
- If your ricotta seems grainy even after beating, press it through a fine mesh sieve before adding the other ingredients.
- Leftover meringue can be piped onto parchment paper and baked at 200°F for 90 minutes to make crisp meringue cookies.