A buttery and delicate cookie shell stuffed with smooth ricotta cream filling makes these Homemade Cannolis a perfectly balanced delight.
Ingredients
For the Cannoli Shells
▢2 large egg whites
▢1/3 cup sugar
▢1 tablespoon canola oil
▢1 tablespoon butter melted
▢1 teaspoon pure vanilla extract
▢1/3 cup all-purpose flour
For the Creamy Ricotta Filling
▢1/2 cup heavy whipping cream
▢1/2 cup ricotta cheese
▢3 tablespoons cream cheese room temperature
▢1/2 cup powdered sugar
▢1 teaspoon pure vanilla extract
▢1 teaspoon grated orange zest
▢3 tablespoons semisweet mini chocolate chips
Directions
Preheat oven to 375°F.
Lightly grease two baking sheets with baking spray; set aside.
In a medium-size bowl whisk together the egg whites, sugar, canola oil, melted butter, and vanilla. Whisk until thoroughly combined.
Add in flour and continue to whisk until smooth, and no lumps appear.
Spoon 4 to 5 mounds of batter onto each baking sheet, using 3 teaspoons of batter for each.
With the back of the spoon, spread each cookie to about 4-inch diameter.
Space the cookies at least 2 inches apart.
Bake for 7 to 8 minutes, or until edges begin to brown.
Using an offset spatula, loosen cookies from baking sheet and shape into tube form. You can use a round metal utensil and wrap the cookies around that.
Set cookies seam-side down and let cool.
