Calissons

Calissons

By
From
A la Mere de Famille
Makes
30
Prep
30 mins
Photographer
Jean Cazals

For the calisson paste

Ingredients

Quantity Ingredient
110g sugar
40g water
100g candied melon
40g Candied orange peel
4-5 drops orange flower water
200g ground almonds
30g honey
1 sheet wafer paper

For the icing

Quantity Ingredient
1 egg white
100g icing sugar

Equipment

Quantity Ingredient
sugar thermometer
food processor
pastry cutters

Method

  1. Making the calisson paste

    Put the sugar and water in a saucepan and heat until it reaches 120ºC on a sugar thermometer. Put the candied fruit and orange flower water in a food processor and process to combine, then add the ground almonds and honey and process again to incorporate. Pour in the sugar syrup and process again for about 2 minutes to make a smooth paste.
  2. Assembling the calissons

    Turn the calisson paste out onto a sheet of wafer paper. Cover with a sheet of baking paper, then roll it out with a rolling pin to a thickness of 1 cm. Remove the baking paper and allow the paste to dry overnight at room temperature.
  3. Icing the calissons

    Make the icing by combining the egg white and icing sugar in a bowl. The icing needs to be of a consistency similar to honey. If required, add more icing sugar or egg white to achieve the correct consistency. You may colour the icing at this stage if you wish. Cut the desired shapes out of the calisson paste with a knife or pastry cutter. Spread the calissons with icing using a small spatula, then place them on a baking tray and heat in a 130ºC oven for 5 minutes to dry. Remove from the oven and allow to cool. Store in an airtight container for up to 1 month.

Variation:

  • To vary the flavour, you can use other candied fruits or replace some of the candied orange with dried fruit, such as dates, apricots or figs.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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