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Recipe · Provence
Calissons d'Aix-en-Provence
Aix almond and candied melon confections
⏱ 720 minServes 30Hard185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients30 servings
250 g (9 oz)blanched almond flour
200 g (7 oz)candied melon
100 g (3½ oz)candied orange peel
250 g (9 oz)powdered sugar
2 tbsporange blossom water
Wafer paper sheets- For the icing: 1 egg white + 150 g (1¼ cups) powdered sugar
- 250 g (9 oz) blanched almond flour
- 200 g (7 oz) candied melon
- 100 g (3½ oz) candied orange peel
- 250 g (9 oz) powdered sugar
- 2 tbsp orange blossom water
- Wafer paper sheets
- For the icing: 1 egg white + 150 g (1¼ cups) powdered sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 30. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely blend the candied melon and orange with the orange blossom water.
- Add the almond flour and powdered sugar and blend to a smooth paste.
- Spread the paste 1 cm (½ in) thick on the wafer paper.
- Cut into diamond shapes (or use a cutter).
- Make the icing: beat the egg white and powdered sugar until thick.
- Spread royal icing over the top of each calisson.
- Let dry in the open air for 12 hours.
- Dry in the oven for 5 minutes at 100°C (210°F) to set the icing.
- Store in an airtight container.
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