If you’re looking for a dessert that combines the tangy freshness of key lime pie with the crispy elegance of cannolis, you’re in for a treat. These Key Lime Meringue Pie Cannolis offer a delightful twist on traditional desserts, blending creamy key lime filling with a crisp cannoli shell and a sweet meringue topping. Perfect for any occasion, these cannolis will add a burst of citrusy flavor to your dessert table.
Imagine biting into a perfectly crisp cannoli shell filled with a smooth, tangy key lime filling and topped with a light, airy meringue. Each bite offers a wonderful contrast of textures and flavors that will leave your taste buds dancing. Let’s dive into this scrumptious recipe and discover how to create these unique and delicious cannolis!
Resume of the Recipe: Key Lime Meringue Pie Cannolis are a creative fusion of key lime pie and classic cannoli, featuring a crisp shell filled with a zesty key lime filling and topped with a light meringue. This recipe combines the best of both worlds, offering a fresh, tangy, and delightful dessert experience.
Exciting Story: I first created these Key Lime Meringue Pie Cannolis for a summer gathering when I wanted to offer something unique and refreshing. The idea was to bring together two classic desserts into one fabulous creation. The crispiness of the cannoli shell paired perfectly with the tangy key lime filling, and the meringue topping added a light, sweet touch. These cannolis quickly became a hit, and now they’re a favorite summer dessert in our household.
Why This Key Lime Meringue Pie Cannolis?
- Unique Fusion: Combines the tangy flavors of key lime pie with the crispy elegance of cannoli.
- Light and Refreshing: Perfectly balances the richness of the filling with the lightness of the meringue.
- Impressive Presentation: These cannolis make a stunning and delicious addition to any dessert table.
How to Make Key Lime Meringue Pie Cannolis:
- Prepare the Cannoli Shells:
- In a medium bowl, combine flour, sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
- Gradually add the marsala wine, mixing until a dough forms. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8-inch thickness. Cut out circles using a 3-inch cookie cutter.
- Wrap each circle around a cannoli form, sealing the edges with a beaten egg yolk. Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until golden brown. Allow to cool completely before removing from the forms.
- Prepare the Key Lime Filling:
- In a medium bowl, whisk together heavy cream, key lime juice, sweetened condensed milk, and vanilla extract until smooth and slightly thickened.
- Transfer the filling to a piping bag and pipe into the cooled cannoli shells.
- Prepare the Meringue Topping:
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff, glossy peaks form. Mix in vanilla extract.
- Pipe or spread the meringue over the filled cannolis.
- Optional: Toast the meringue under a broiler or with a kitchen torch for a few seconds until lightly browned.
Tips:
- Ensure cannoli shells are completely cooled before filling to avoid sogginess.
- For a more decorative touch, use a star piping tip to apply the meringue topping.
Substitutions and Variations:
- Filling Variations: Substitute key lime juice with lemon juice for a lemon-flavored filling.
- Shell Variations: Try adding a bit of cocoa powder to the dough for chocolate cannoli shells.
Make a Healthier Version:
- Low-Sugar Option: Reduce the amount of sugar in the meringue or use a sugar substitute.
- Gluten-Free Shells: Use a gluten-free flour blend for the cannoli shells.
Closing: And there you have it! Key Lime Meringue Pie Cannolis are a deliciously refreshing and creative dessert that brings together the best of both key lime pie and cannoli. Whether you’re serving them for a special occasion or just enjoying a sweet treat, these cannolis are sure to impress. Enjoy baking and indulging in this delightful dessert!
Frequently Asked Questions:
- Can I use store-bought cannoli shells for this recipe?
- Yes, you can use store-bought cannoli shells if you prefer a quicker option. Just make sure they are crispy before filling.
- How do I store leftover cannolis?
- Store leftover cannolis in an airtight container in the refrigerator for up to 2 days. The meringue may soften over time.
- Can I make the cannoli shells ahead of time?
- Yes, you can prepare the cannoli shells a day in advance and store them in an airtight container until ready to use.
- How can I make the key lime filling thicker?
- If you want a thicker filling, you can add a bit more heavy cream or refrigerate the filling for a short time before using.
- Can I use lemon juice instead of key lime juice?
- Yes, lemon juice can be used as a substitute for key lime juice for a lemon-flavored filling.
- How do I know when the meringue is done?
- The meringue is done when stiff peaks form and it is glossy. It should also hold its shape when piped.
- Can I freeze these cannolis?
- It’s best to freeze the cannoli shells separately from the filling and meringue. Fill and top the cannolis just before serving.
- How can I achieve a perfectly crispy cannoli shell?
- Make sure the cannoli shells are baked until golden brown and completely cooled before filling to ensure they stay crispy.
- What if my meringue doesn’t form stiff peaks?
- Ensure your mixing bowl and beaters are completely clean and free from any grease. Adding a pinch of cream of tartar can also help stabilize the meringue.
- Can I make these cannolis without a piping bag?
- Yes, you can use a spoon to fill the cannoli shells if you don’t have a piping bag. Just be gentle to avoid breaking the shells.
Key Lime Meringue Pie Cannolis
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal1
hour10
minutes1
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Ingredients
For the Cannoli Shells:
1 cup 1 all-purpose flour
2 tablespoons 2 granulated sugar
1/4 teaspoon 1/4 salt
2 tablespoons 2 unsalted butter, chilled and cut into small pieces
1/4 cup 1/4 marsala wine or white wine
1 1 egg yolk (for sealing)
For the Key Lime Filling:
1 cup 1 heavy cream
1/2 cup 1/2 key lime juice (freshly squeezed)
1/2 cup 1/2 sweetened condensed milk
1 teaspoon 1 vanilla extract
For the Meringue Topping:
2 large 2 egg whites
1/2 cup 1/2 granulated sugar
1/4 teaspoon 1/4 cream of tartar
1/2 teaspoon 1/2 vanilla extract
Directions
- Prepare the Cannoli Shells:
- In a medium bowl, combine flour, sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
- Gradually add the marsala wine, mixing until a dough forms. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8-inch thickness. Cut out circles using a 3-inch cookie cutter.
- Wrap each circle around a cannoli form, sealing the edges with a beaten egg yolk. Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until golden brown. Allow to cool completely before removing from the forms.
- Prepare the Key Lime Filling:
- In a medium bowl, whisk together heavy cream, key lime juice, sweetened condensed milk, and vanilla extract until smooth and slightly thickened.
- Transfer the filling to a piping bag and pipe into the cooled cannoli shells.
- Prepare the Meringue Topping:
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff, glossy peaks form. Mix in vanilla extract.
- Pipe or spread the meringue over the filled cannolis.
- Optional: Toast the meringue under a broiler or with a kitchen torch for a few seconds until lightly browned.
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