Lemon Meringue Cake Cannolis: Summer Fun!

Embrace the flavors of spring with these Lemon Meringue Pie Cannolis! This delicious recipe combines zesty lemon with delicious marshmallows in a pie crust, making it the perfect addition to the holidays!

Ingredients:

2 bulbs (23 cm)
1 egg (for egg wash)
1 tablespoon water (for egg wash)
¾ cup lemon peel
½ cup marshmallow fluff
1 cup, chilled
1 tbsp. spoon of fresh lemon juice. .
To reheat and prepare: Preheat the oven to 400°F (218°C) and spray the hemp with a light spray of cooking spray.
Cut the dough: Using a 4-inch knife, cut a circle from the dough. Prepare the Cannoli: Draw a circle around the cannoli dough, seal all edges and brush with egg white.
Cooling and cooking: Wrap in foil, place in the refrigerator for 10 minutes and bake for 10-12 minutes until golden brown.
Cooling and Throwing: Allow the knee to cool before carefully removing it.
Prepare the filling: Mix the lemon and marshmallow fluff and drizzle the lemon over the cake. Cannoli Filling: Refrigerate and place in cannoli shells before serving.
Final touches: Sprinkle with sugar to harden