Easy Lemon Meringue Cannoli (Printable Version)
Crispy shells meet zesty lemon cream and toasted meringue in this Italian pastry twist.
# Ingredient List:
→ 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:
01 - Combine ricotta, sugar, lemon zest, lemon juice, vanilla, and salt in a mixing bowl. Beat until completely smooth and creamy, approximately 2 minutes.
02 - In a separate clean bowl, whip heavy cream using an electric mixer until stiff peaks form. Gently fold whipped cream into the ricotta mixture until fully incorporated and no white streaks remain.
03 - Transfer the lemon cream filling to a piping bag fitted with a large star tip. Pipe filling evenly into both ends of each cannoli shell, filling completely.
04 - Beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add sugar while beating, increase speed to high, and continue until stiff, glossy peaks form. Fold in vanilla extract.
05 - Spoon or pipe the meringue onto the filled ends of the cannoli, creating decorative peaks and swirls.
06 - Using a kitchen torch, lightly toast the meringue until golden brown, rotating to ensure even coloring. Alternatively, place cannoli on a baking sheet and broil for 1-2 minutes, watching closely to prevent burning.
07 - Arrange cannoli on a serving platter and serve immediately for optimal texture and crispness.
# Expert Tips:
01 -
- The contrast between the crisp shell, cool lemon cream, and warm toasted meringue is absolutely magical
- These look incredibly impressive but come together in under 45 minutes with mostly pantry staples
02 -
- Fill the cannoli absolutely last minute, as the moisture from the cream will make the shells soggy within an hour
- The meringue needs to be torched immediately after piping, otherwise it will start to weep and lose its fluffy texture
03 -
- Chill your mixing bowl and beaters for 10 minutes before whipping the cream, it makes a noticeable difference in how quickly stiff peaks form
- Test your meringue by rubbing a bit between your fingers, if it still feels gritty keep beating until completely smooth