WOULD YOU EAT THESE LEMON MERINGUE PIE CANNOLIS
Gather your friends and share this irresistible treat! These delightful cannolis feature a creamy lemon filling and a light, fluffy meringue topping, making them a perfect fusion of two classic desserts.
Ingredients:
Cannoli Shells:
12 pre-made cannoli shells (available in Italian markets or some grocery stores)
Lemon Filling:
1 cup whole milk ricotta cheese
1 cup mascarpone cheese
1/2 cup powdered sugar
1/4 cup fresh lemon juice
1 tbsp lemon zest
1/2 tsp vanilla extract
Meringue Topping:
2 large egg whites
1/2 cup granulated sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract
Instructions:
Prepare the Lemon Filling:
In a large bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, fresh lemon juice, lemon zest, and vanilla extract.
Mix until smooth and well combined.
Spoon the lemon filling into a piping bag fitted with a large round tip. Refrigerate until ready to use.
Fill the Cannoli Shells:
Carefully pipe the lemon filling into each end of the cannoli shells, filling them completely.
Place the filled cannolis on a baking sheet lined with parchment paper.
Make the Meringue Topping:
In a large bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form and the mixture is glossy.
Beat in the vanilla extract.
Top the Cannolis with Meringue:
Spoon the meringue into a piping bag fitted with a star tip.
Pipe the meringue onto the ends of each filled cannoli, creating a decorative swirl.
Toast the Meringue:
Using a kitchen torch, carefully toast the meringue until it is golden brown. Alternatively, you can place the cannolis under the broiler for 1-2 minutes, watching closely to prevent burning.
Serve:
Serve the lemon meringue pie cannolis immediately.
Enjoy these lemon meringue pie cannolis and be sure to share them with your loved ones!
