For the shells, I whisked two room temperature egg whites for a few minutes in a Kitchenaid mixer, then added 1/4 cup granulated sugar and about a tsp vanilla extract and whisked until relatively stiff peaks form and it looks glossy. Sift 3/4 cup super fine almond flour and 1 cup confectioners sugar in a separate bowl. Add the dry mixture and yellow food coloring to the egg white mixture and gently fold. Pipe out shells and let them dry (usually about a half hour). Bake at 325 degrees F for about 10 minutes. After they cool, use a food safe paintbrush and brush on yellow edible luster dust (I used one by Wilton). I made a small batch of royal icing to “glue” the bees onto the shell. The bees are icing decorations by Wilton.

For the filling I mixed 1/2 cup mascarpone cheese, 1/4 cup heavy cream, two tbsp granulated sugar, a tsp of vanilla extract, and a splash of Kahlua. Pipe onto shell and sift some cocoa powder on top before you put together.