Lemon Meringue Pie Cannoli A Sweet Tangy Dream
Cant decide between Lemon Meringue Pie Cannoli Have both Crispy shells lemon curd cannoli filling toasted meringue Get the recipe
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Cooking tools:
- Fry thermometer
- Cannoli forms
- Deep fryer
- Pot
- Rolling pin
- Stand mixer
- Saucepan
- Stove
- Piping bag
- Kitchen torch
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Paper towel
- Slotted spoon
- Spatula
- Plate
Ingredients
- 1 ½ cups (192g) all-purpose flour, plus more for dusting
- 2 tablespoons (25g) granulated sugar
- ½ teaspoon (3g) ground cinnamon
- ¼ teaspoon (1.5g) salt
- 3 tablespoons (45g) cold unsalted butter, cut into small pieces
- ½ cup (120ml) dry white wine or Marsala wine
- 1 large egg white, lightly beaten (for sealing)
- Vegetable oil, for frying
- 6 large egg yolks
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) fresh lemon juice (from about 3-4 lemons)
- ½ cup (113g) unsalted butter, cut into small pieces
- 1 teaspoon (5ml) lemon zest
- ½ cup (120ml) water
- 1 cup (200g) granulated sugar
- 3 large egg whites
- ¼ teaspoon (1.5ml) cream of tartar
- 1 teaspoon (5ml) vanilla extract
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