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.
81,561 54/5 for 10 ratings
Last modified on: February 12th 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?
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...).
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.
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.
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.
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.
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
How much will it cost?
- For 20 Calissons : 5.82 €
- Per Calissons : 0.29 €
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: Arlesian Biscuits, Stuffed prunes, Gâteau Nantais, Almond cream or frangipane, Beurre d'escargot, ... All |
| Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Walnut paste, Swiss meringues, Brioche slices with almond cream, Stuffed prunes, Arizona cupcakes, ... All |
 | Candied grapefruit peel: You can get more informations, or check-out other recipes which use it, for example: Brioche royale, Chocolate cream with a crunch, irish coffee mousse, Chocolate thins with toasted nuts, Grapefruit moelleux, ... All |
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Your 5 comments or questions on this recipe
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.
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