...is that you have to eat all the broken or hollow shells before anyone sees them. And unfortunately for my blood sugar, that was like half the batch. Alas, I have not mastered these little nightmares quite yet (folding technique and oven temp I think are the culprits), but I managed to salvage some, fill them, and paint them with gel food coloring thinned with lemon extract. The filling is apricot curd mixed with marscarpone cheese.

Ugh so much sugar. I have a headache...