Calissons d'Aix Recipe
Calisson Recipe by Jassaranis.
Many of you have asked us for a Calisson recipe; there are several, but here is one that will delight young and old gourmands!
Ingredients for 30 calissons (one Calissette).
- Icing sugar 250 g
- Almond flour 250 g
- Orange blossom water 10 cl
- Candied orange peel(s) 120 g
- Candied melon 500 g
For the icing
- Unleavened sheet: 1 pre-cut sheet
- Egg white(s) 15 g
- Icing sugar 50 g
Calisson Preparation
1. Basic Preparation
In a saucepan, combine the almond flour, icing sugar, and orange blossom water, then cook gently for about 8 minutes (the mixture should no longer stick to your fingers). Next, blend the paste at full power with the candied melon and candied oranges (you should obtain a fine and relatively firm paste).
Place the unleavened sheets on the bottom of the hollowed-out frame of the Calissette, then spread your mixture. If necessary, smooth with a slightly damp spatula.
Place the unleavened sheets on the bottom of the hollowed-out frame of the Calissette, then spread your mixture. If necessary, smooth with a slightly damp spatula.
2. For the icing
Beat together the egg white and icing sugar to obtain a soft and fairly liquid mixture.
Place the stainless steel square frame on the frame filled with paste, then pour this "royal icing" over the calisson paste and smooth with a spatula.
To cut the calissons; simply place your cookie cutter frame on the bottom of the Calissette, press the sides, and your calissons are unmoulded!
Then place your calissons on a baking sheet and bake at 130 °C for 5 minutes (this operation will harden the icing but it should not brown).
Let the calissons d'Aix cool before tasting.
Did you know ? Legend has it that calissons were created for the wedding of King René of Anjou in Aix-en-Provence and were named "calinssons", meaning "hugs" in Provençal.
Calissons FAQ.
- Can I replace candied orange with another fruit?
Yes, candied lemons can be an alternative.
- How to spread the icing evenly?
Use a pastry brush or an offset spatula.
- How long do calissons keep?
They keep for up to 3 weeks in an airtight container.
- Is there a vegan alternative to egg white for the icing?
You can try an aquafaba-based icing.
- Is it possible to reduce the amount of sugar?
This could affect the texture, but you can experiment.
- Should they be stored in the refrigerator?
No, at room temperature in a dry place.
- Can you make calissons without unleavened paper?
Unleavened paper prevents sticking and is a nod to the tradition of Provençal calisson.
- Is lemon juice mandatory for the icing?
It adds flavor and helps the icing set, but is not strictly necessary.
- What if my dough is too sticky?
You can refrigerate it for a bit before spreading.
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