Lemon Meringue Cannolis With Toasted Swiss Meringue
Make lemon meringue cannolis with crisp shells, tangy lemon ricotta filling, and glossy toasted Swiss meringue. A bright dessert for parties, showers, and…
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Cooking tools:
- Fine-mesh sieve
- Double boiler
- Instant-read thermometer
- Hand mixer
- Piping bag
- Kitchen torch
- Microplane
- Whisk
- Mixing bowl
- Paper towel
- Airtight container
- Serving platter
- Baking sheet
- Oven
- Refrigerator
Ingredients
- 1 cup (240 g) whole-milk ricotta, drained
- 8 oz (225 g) mascarpone, softened
- 3/4 cup (240 g) thick lemon curd, chilled
- 1/2 cup (60 g) powdered sugar
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- 3 large egg whites (about 90 g)
- 3/4 cup (150 g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 12 crisp cannoli shells
- 2 tablespoons graham cracker crumbs
- Extra lemon zest, for garnish
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