For 20 Calissons, you will need:
How long does it take?
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
This recipe in GIF
Stage 1 -
Stage 2 -
Stage 3 -
Switch on again and add the egg white a spoonful at a time until you have a smooth paste - calisson paste.
Stage 4 -
Spread the calisson paste out roughly on a sheet of rice paper laid on a
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 -
Stage 6 -
Roll out the paste, guided by the rules either side, into a very even sheet.
Stage 7 -
Cut out the calissons with a
, 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 -
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 -
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 -
Wipe off any excess icing on the sides with your finger and place the calisson on a
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.
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
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
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