Desserts - Cakes & Pastries

Calissons d'Aix-en-Provence

Name: Calissons d'Aix-en-Provence
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 servings
Cuisine: French
Ingredients: 200 g Ground almonds (almond flour); 150 g Candied melon (finely chopped); 100 g Powdered sugar (for paste); 2 tbsp Orange blossom water; 1 Large egg white (for icing); 150 g Icing sugar (confectioners' sugar for icing); 1 tsp Lemon juice; 10 sheets Host paper (rice paper); 0.25 tsp Salt

45 min10 servingsMedium350 cal

Calissons are a classic French confectionery from Aix-en-Provence, renowned for their delicate, boat-like shape and exquisite taste. These elegant treats are traditionally made from a smooth paste of finely ground almonds and candied melon, often flavored with orange blossom water, then topped with a crisp royal icing layer. They represent a significant part of Provençal culinary heritage, especially during festive seasons.

Ingredients

200 g Ground almonds (almond flour)
150 g Candied melon (finely chopped)
100 g Powdered sugar (for paste)
2 tbsp Orange blossom water
1 Large egg white (for icing)
150 g Icing sugar (confectioners' sugar for icing)
1 tsp Lemon juice
10 sheets Host paper (rice paper)
0.25 tsp Salt

Instructions

1
Prepare the almond-fruit paste: Finely chop the candied melon. In a food processor, combine the ground almonds, chopped candied melon, and powdered sugar. Pulse until well combined and a fine, slightly sticky paste forms.
2
Add flavoring: Add the orange blossom water to the paste and process again until smooth and homogeneous. The paste should be firm enough to handle but still pliable. If too dry, add a tiny bit more orange blossom water or plain water.
3
Shape the calissons: Roll out the paste between two sheets of parchment paper to about 1 cm (0.4 inches) thickness. Using a calisson cutter or a sharp knife, cut out the traditional boat-like shapes.
4
Prepare the host paper: Cut host paper into slightly larger shapes than your calissons, or use pre-cut ones. Gently press each calisson paste onto a piece of host paper.
5
Make the royal icing: In a clean, grease-free bowl, whisk the egg white with a pinch of salt until frothy. Gradually add the icing sugar, one spoonful at a time, mixing until smooth and thick. Add lemon juice and mix until the icing is glossy and forms stiff peaks.
6
Ice the calissons: Spread a thin, even layer of royal icing over the top of each calisson paste, ensuring it covers the entire surface.
7
Dry the calissons: Place the calissons on a baking sheet lined with parchment paper. Dry them in a very low oven (around 50-60°C / 120-140°F) for about 10-15 minutes, or air dry at room temperature for several hours until the icing is firm and crisp.
8
Cool and store: Allow the calissons to cool completely before storing them in an airtight container at room temperature for up to 2-3 weeks.

Chef's Tips

•For the best paste consistency, ensure your candied melon is soft and finely chopped. You can gently warm it if it's too firm.
•If you don't have a calisson cutter, you can manually shape the paste into small ovals and flatten them slightly at the ends.
•When making the royal icing, ensure your bowl and whisk are perfectly clean and grease-free, as any fat can prevent the egg white from whisking properly.
•To prevent the calissons from becoming too hard, avoid over-drying them in the oven. The icing should be firm, not brittle.
•For an extra touch of flavor, you can add a tiny amount of bitter almond extract to the paste alongside the orange blossom water.