Lemon Meringue Pie Cannolis
Ingredients:
- 12 cannoli shells
- 1 cup ricotta cheese, drained
- 1/2 cup mascarpone cheese
- 3/4 cup powdered sugar
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- Powdered sugar for dusting
Directions:
1. In a medium bowl, combine ricotta cheese, mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth and creamy. Refrigerate while preparing meringue.
2. In a clean mixing bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
3. Gradually add granulated sugar while continuing to beat on high speed until stiff, glossy peaks form.
4. Gently fold the meringue into the lemon ricotta mixture until fully incorporated, taking care not to deflate the meringue.
5. Transfer the filling to a piping bag fitted with a medium round tip.
6. Carefully pipe the lemon meringue filling into each cannoli shell, filling both ends evenly.
7. Dust the filled cannolis with powdered sugar before serving.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 20 minutes
Kcal: 280 kcal | Servings: 12 cannolis
Tips:
Use well-drained ricotta to avoid a watery filling that can soften the cannoli shells.
Pipe the filling just before serving to keep the shells crisp and crunchy.