Step 3: Prepare the Meringue
- Beat egg whites: In a clean, dry bowl, whisk egg whites with cream of tartar until soft peaks form.
- Add sugar gradually: Slowly add sugar while continuing to whisk until stiff, glossy peaks form. Add lemon extract if desired for extra zing.
- Toast (optional): For a caramelized finish, you can lightly toast the meringue with a kitchen torch or under a broiler for 1-2 minutes.
Step 4: Assemble the Lemon Meringue Cannolis
- Fill the shells: Use a piping bag to fill each cannoli shell with the chilled lemon cream. Be generous—every bite should have that creamy tang.
- Top with meringue: Pipe or spoon a dollop of meringue onto each filled cannoli. Optionally, torch lightly for a golden finish.
- Garnish: Sprinkle with extra lemon zest, a dusting of powdered sugar, or even a few edible flowers for a show-stopping look.
Tips for Perfection
- Avoid soggy shells: Fill the cannolis just before serving to keep shells crisp.
- Balance sweetness: Adjust sugar in the filling to your taste; lemon can be tart, so a touch more sugar might be necessary.
- Meringue magic: Ensure no yolk gets into your whites; even a small trace can prevent proper whipping.
Conclusion
Lemon Meringue Cannolis are more than just a dessert—they’re a celebration of textures and flavors. The crisp, golden shell cradles a zesty lemon cream, topped with airy meringue that melts in your mouth. Perfect for special occasions or as a refreshing twist on a traditional favorite, these cannolis will impress anyone lucky enough to try them.
If you want, I can also create a quick visual step-by-step guide for Lemon Meringue Cannolis that shows the assembly process—it makes the method even easier to follow.
Do you want me to make that?
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