Calissons

Calissons – a unique candy made from almond paste, candied melon and citrus, and topped with Royal glaze - are traditionallly associated with Aix-en-Provence. Thus most of the world’s supply of Calissons comes from Aix. Most visitors to Aix come away with a penchant for the distinctive candy. Calissons are almond-shaped and are typically about two inches in length. They have a texture not unlike that of marzipan, but with a fruitier, distinctly melon-like flavor. They’re hard to find aux États-Unis, so taking the time to make Calissons from scratch is worth the effort.

À table!
Calissons

INGRÉDIENTS:

2 oz crystallized melon, diced
1 oz candied orange peel, diced
3 tablespoons Amandine liqueur
3 tablespoons orange flower water
2 eggs, separated
4 oz superfine sugar
3 oz ground almonds
10 oz heavy cream
2 oz superfine sugar
Powdered sugar

MÉTHODE:

1. Soak the melon and orange peel in the Amandine and orange flour water overnight, and then drain. Discard the soaking liquid.
2. Line a tray of oval-shaped candy molds with plastic wrap and set aside.
3. Cream the egg yolks, 4 oz sugar, and ground almonds.
4. In a separate bowl, beat the heavy cream until soft peaks form.
5. Gently fold the whipped cream and plumped fruits into the egg mixture.
6. Fill candy molds with the nougat batter and freeze until the candies are firm.
7. In a separate bowl, beat the egg whites until soft peaks form, and gradually add the remaining 2 oz of sugar.
8. Continue beating until stiff peaks form.
9. Line a baking sheet with parchment paper and pipe the egg whites onto the paper in the same size and shape of the oval candies.
10. Bake in a 200º F (93º C) oven for 90 minutes, until crisp.
11. Serve each calisson topped with a meringue and sprinkled with powdered sugar.

Voici! Bon appétit!