Homemade Cannolis

Make the Shells:
Preheat the oven to 375°F.
Lightly grease two baking sheets with baking spray.
In a medium bowl, whisk together egg whites, sugar, canola oil, melted butter, and vanilla until combined.
Add flour and whisk until smooth.
Spoon 4 to 5 mounds of batter onto each baking sheet, using 3 teaspoons of batter for each.
Spread each cookie to about 4-inch diameter.
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. Set cookies seam-side down and let cool.
Prepare The Ricotta Filling:
Place heavy whipping cream in mixer’s bowl and beat on high until stiff peaks form, about 4 minutes.
Put the whipped cream in the fridge until ready to use.
In a large mixing bowl, beat together ricotta cheese, cream cheese, powdered sugar, vanilla, and orange zest until smooth.
Fold in the whipped cream and chocolate chips.
Spoon the filling into a pastry bag fitted with a wide round tip and pipe the filling into cannoli shells.
Garnish with mini chocolate chips and an optional chocolate drizzle.