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Calissons
Calissons are a sweet from Provence - Aix-en-Provence is famous for them - made with almonds and candied fruit, covered with royal icing. This is a slightly simplified version, which is every bit as good.
1 hour 30 min.
Easy
5.85 €
20 Calissons
6 IngredientsLast modified on: February 12th 2012
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: 390 grams
Times for this recipe
Preparation: 1 hour 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Chop 50 g candied grapefruit peel using food processor to produce small pieces of peel.
Stage 2 - ⌛ 2 min.
Stop the processor, then add 100 g ground almonds and 80 g icing sugar.
Stage 3 - ⌛ 3 min.
Switch on again and add the egg white a spoonful at a time until you have a smooth paste - calisson paste.
Stage 4 - ⌛ 2 min.
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...).
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 - ⌛ 1 min.
Place a sheet of cooking parchment on top of the paste.
Stage 6 - ⌛ 5 min.
Roll out the paste, guided by the rules either side, into a very even sheet.
Stage 7 - ⌛ 15 min.
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.
Stage 8 - ⌛ 15 min.
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.
Continue unti you have used up all the calisson paste.
Stage 9 - ⌛ 10 min.
Prepare 125 g royal icing.
Stage 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.
Stage 11 - ⌛ 30 min.
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.
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.
Stage 12
Leave to dry exposed to the air for 2 days, until the royal icing turns hard.
Your calissons are ready.
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.
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.
Keeping: 2 or 3 weeks in an airtight tin.
Source: Home made. This recipe is dedicated to my grandmother Solange, who introduced me to the calissons of Aix.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 510 RDI=50 % | 60 RDI=8 % | 1,440 RDI=70 % | 6,050 RDI: 70 % |
| Per 100 g | 6 RDI=3 % | 130 RDI=10 % | 10 RDI=2 % | 370 RDI=20 % | 1,560 RDI: 20 % |
| Per piece | 1 RDI=0 % | 30 RDI=2 % | 2 RDI=0 % | 70 RDI=4 % | 300 RDI: 4 % |
How much will it cost?
- For 20 Calissons : 5.85 €
- Per Calissons : 0.30 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Royal icing
You can get more informations, or check-out other recipes which use it, for example:
Ground almonds
Like these other recipes: Almond dacquoise, Moist chocolate cake, Apple and almond gratin, Amandier (gluten-free almond cake), Brioche royale, ... See them all 46
Icing sugar
Like these other recipes: Pistachio madeleines, Stuffed prunes, Swiss meringues, Rich hazelnut buttercream, Diamond biscuits, ... See them all 62
Candied grapefruit peel
You can get more informations, or check-out other recipes which use it, for example: Grapefruit moelleux, Brioche royale, Chocolate mendiants, Chocolate orangettes for Erika, Chocolate thins with toasted nuts, ... See them all 6
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The 5 comments already posted on this recipe
In France it's call "azym paper" (try to google that around you).
Anyway if you cant's find this special one, traditional rice paper is a good second option.