Calissons (Slideshow version)
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.