Ingredients
Scale
- For the Cannoli Shells:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon butter, softened
- 1 egg yolk
- 1/4 cup white wine or vinegar
- Oil for frying
- For the Lemon Meringue Filling:
- 1 cup lemon curd (store-bought or homemade)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Meringue Topping:
- 2 egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- Combine flour, sugar, and cocoa powder; add butter and egg yolk, mixing until crumbly.
- Gradually add wine or vinegar to form dough and knead for 5 minutes; rest wrapped for 30 minutes.
- Roll out dough to 1/8 inch thick and cut into 4-inch circles; wrap around cannoli tubes.
- Heat oil to 350°F (175°C) and fry shells until golden brown, about 2-3 minutes per side; cool on paper towels.
- Whip heavy cream with powdered sugar and vanilla; fold in lemon curd.
- Fill each cooled cannoli shell with the lemon meringue filling using a piping bag.
- Whip egg whites with cream of tartar until soft peaks; gradually add sugar until stiff peaks form; pipe onto filled cannoli.
- Optionally, toast the meringue with a kitchen torch until golden brown.
Notes
- Ensure cannoli shells are completely cool before filling.
- For best results, use homemade lemon curd.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying, Whipping
- Cuisine: Italian
- Diet: Vegetarian