Calissons

A recipe from cooking-ez.com
February 12th 2012139 K 53.8
Calissons
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For 20 Calissons, you will need:

Times:

Preparation
1 hour 30 min.

Step by step recipe

1Chop 50 g Candied grapefruit peel using food processor to produce small pieces of peel.Calissons : etape 25
2Stop the processor, then add 100 g ground almonds and 80 g icing sugar.Calissons : etape 25
3Switch on again and add the egg white a spoonful at a time until you have a smooth paste - calisson paste.Calissons : etape 25
4Spread 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...).
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5Place a sheet of cooking parchment on top of the paste.Calissons : etape 25
6Roll out the paste, guided by the rules either side, into a very even sheet.Calissons : etape 25
7Cut 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.Calissons : etape 25
8Gather 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.
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9Prepare 125 g Royal icing.Calissons : etape 25
10Dip 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.Calissons : etape 25
11Wipe 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.
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12Leave to dry exposed to the air for 2 days, until the royal icing turns hard.

Your calissons are ready.
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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.
View this recipe : https://cooking-ez.com/desserts/recipe-calissons.php
December 11th 2024.
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