Calissons (Slideshow version)
![Calissons : Photo of step #12 Calissons : Photo of step #26](https://cooking-ez.com/images/recettes/desserts/confiseries/447-11.webp)
Stage 12/12 :
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.
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