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Calissons


Calissons
Calissons are a sweet from Provence - Aix-en-Provence is famous for them - made with almonds and candied fruit, covered with royal icing. This is a slightly simplified version, which is every bit as good.
82,846 54/5 for 10 ratings
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Last modified on: February 12th 2012

For 20 Calissons, you will need:

Change those ingredients for: 10 Calissons 20 Calissons 40 Calissons 60 Calissons

How long does it take?

Time required for this recipe:
PreparationStart to finish
1 hour 28 min.1 hour 28 min.
Keeping: 2 or 3 weeks in an airtight tin.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 5 min.
Calissons : Photo of step #1
Chop 50 g Candied grapefruit peel using food processor to produce small pieces of peel.

Stage 2 - 2 min.
Calissons : Photo of step #2
Stop the processor, then add 100 g ground almonds and 80 g icing sugar.

Stage 3 - 3 min.
Calissons : Photo of step #3
Switch on again and add the egg white a spoonful at a time until you have a smooth paste - calisson paste.

Stage 4 - 2 min.
Calissons : Photo of step #4
Spread the calisson paste out roughly on a sheet of rice paper laid on a chopping board.

Put the paste between two rulers 1cm (0.4 inch) thick, simple iron bars in this case, but use anything you like (wood, plastic...).

Stage 5 - 1 min.
Calissons : Photo of step #5
Place a sheet of cooking parchment on top of the paste.

Stage 6 - 5 min.
Calissons : Photo of step #6
Roll out the paste, guided by the rules either side, into a very even sheet.

Stage 7 - 15 min.
Calissons : Photo of step #7
Cut out the calissons with a cutter, pressing down really hard (I give a light hammer blow on the top) so that you also cut through the rice paper underneath.

Stage 8 - 15 min.
Calissons : Photo of step #8
Gather all the offcuts of paste, roll out again on the remaining piece of rice paper and cut out more.

Continue unti you have used up all the calisson paste.

Stage 9 - 10 min.
Calissons : Photo of step #9
Prepare 125 g Royal icing.

Stage 10
Calissons : Photo of step #10
Dip the top of the calisson (the side without rice paper) in royal icing. You can stick it on a fork to make this easier, but this isn't essential.

Stage 11 - 30 min.
Calissons : Photo of step #11
Wipe off any excess icing on the sides with your finger and place the calisson on a baking sheet.

You will notice how, after a few seconds, the royal icing becomes smooth once the calisson is laid flat.

Do this with all the calissons.

Stage 12
Calissons : Photo of step #12
Leave to dry exposed to the air for 2 days, until the royal icing turns hard.

Your calissons are ready.

Remarks

Traditional calissons normally contain candied melon and orange.

If you are in a hurry, rather than waiting for 2 days, you can dry the calissons in a cool oven at 50°C (122°F) until the royal icing forms a crust.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made. This recipe is dedicated to my grandmother Solange, who introduced me to the calissons of Aix.

More recipes?

This recipe uses (among others)
Royal icingRoyal icing: You can get more informations, or check-out other recipes which use it, for example: ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Santiago Cake, Amaretti, Moist cereal bars, Almond mug cake for Mary, Succès praliné (praline meringue), ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Succès praliné (praline meringue), Sicilian Epiphany Pie, Rich hazelnut buttercream, Finger biscuits, Almond cream or frangipane, ... All
Candied grapefruit peelCandied grapefruit peel: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream with a crunch, irish coffee mousse, Chocolate thins with toasted nuts, Grapefruit moelleux, Brioche royale, ... All

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