Cooking-ez.com

1,016 easy and fully explained recipes, with 12,353 photos and 77 videos

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.

81,888 54/5 for 10 ratings

Last modified on: February 12^th 2012

For 20 Calissons, you will need:

1 50 g Candied grapefruit peel
2 100 g ground almonds
3 80 g icing sugar
4 1 egg white
5 1 sheet of rice (wafer) paper
6 125 g Royal icing
Total weight: 388 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Start 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?

Work this out...

Step by step recipe

Stage 1 - 5 min.

Chop 50 g Candied grapefruit peel using food processor to produce small pieces of peel.

Stage 2 - 2 min.

Stop the processor, then add 100 g ground almonds and 80 g icing sugar.

Stage 3 - 3 min.

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.

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.

Place a sheet of cooking parchment on top of the paste.

Stage 6 - 5 min.

Roll out the paste, guided by the rules either side, into a very even sheet.

Stage 7 - 15 min.

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.

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.

Prepare 125 g Royal icing.

Stage 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.

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

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?

For 20 Calissons : 2.66 €
Per Calissons : 0.13 €

Note : These prices are only approximate

Change currency:

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 icing: You can get more informations, or check-out other recipes which use it, for example: ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Crust for tea, Apple Strudel, Moist cereal bars, Chocolate madeleines, Santiago Cake, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Walnut paste, Arlesian Biscuits, Sweet pastry, Macarons (the original French macaroons) , Hazelnut and orange cake, ... All
	Candied grapefruit peel: You can get more informations, or check-out other recipes which use it, for example: Grapefruit moelleux, Chocolate thins with toasted nuts, Brioche royale, Chocolate cream with a crunch, irish coffee mousse, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Your 5 comments or questions on this recipe

How many grams of grapefruit peel will you get from one grapefruit?
Posted by bob january 14^th 2013 at 00:08 (n° 1)
About 60 g.
Posted by jh january 14^th 2013 at 17:53 (n° 2)
Where do you get square rice paper? Or can you use the more available round, that are use for spring rolls? Or is this something different?

Posted by Buckaroo september 17^th 2017 at 15:43 (n° 3)
This is not exactly the same rice paper like the one used in spring rolls or nems, it's a bit thicker.
In France it's call "azym paper" (try to google that around you).
Anyway if you cant's find this special one, traditional rice paper is a good second option.
Posted by jh september 18^th 2017 at 09:47 (n° 4)
Thank you jh
Posted by Buckaroo september 24^th 2017 at 14:57 (n° 5)

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.