Calissons

A recipe from cooking-ez.com

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

Times:

Preparation
1 hour 28 min.

Step by step recipe

1	Chop 50 g Candied grapefruit peel using food processor to produce small pieces of peel.
2	Stop the processor, then add 100 g ground almonds and 80 g icing sugar.
3	Switch on again and add the egg white a spoonful at a time until you have a smooth paste - calisson paste.
4	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...).
5	Place a sheet of cooking parchment on top of the paste.
6	Roll out the paste, guided by the rules either side, into a very even sheet.
7	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.
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.
9	Prepare 125 g Royal icing.
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.
11	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.
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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