Calisson

Before starting this Calisson recipe, organise all the necessary ingredients.

Place the candied orange cubes in a processor bowl.

Add the candied melon, cut into chunks...

... and the candied ginger.

Mix these 3 ingredients...

... for a while...

... until you obtain a fine purée consistency.

Transfer into a stand mixer recipient.

Add the icing sugar...

... almond powder and orange blossom water.

Combine the preparation with the flat beater.

... until homogeneous.

Place a rectangular frame (thickness 1cm) on your workbench and place a rice paper sheet at the bottom (striped side facing down).

Spread the preparation with a rubber spatula over the rice paper...

... and use a scraper to even the surface.

This is what the result should look like.

Place another rice paper sheet on top, striped side facing up this time.

Slide a rolling pin over the frame. The quantities for this recipe will fill a frame with dimensions 25 x 20 x H 1cm. The frame is useful to create an even surface.

Set aside overnight at room temperature to dry.

The next day: Remove the frame carefully by sliding a knife blade between the paste and the frame.

Using a calisson cutter, cut the calisson shapes.

Press firmly to cut the two sheets of rice paper in one go.

Cut along the base of the cutter with a knife.

Repeat with all the calisson shapes...

... until you have used all the preparation.

For the royal icing: Organise all the necessary ingredients.

Clarify the egg and place the white in a bowl.

Add the icing sugar.

Combine with a spatula until the preparation is homogeneous, without lumps.

Use a decorating bag or make one with greaseproof paper.

Fill the cone with royal icing and cut the tip with scissors to create a small hole with a diameter of 2mm.

Arrange the calissons on your kitchen worktop.

Pipe royal icing around the edge of each calisson...

... then fill the whole surface with royal icing. It should spread evenly.

Repeat the operation for all the calissons...

... following the same filling technique.

When all the calissons are coated...

... set them aside to dry for at least one hour, until the surface is dry to the touch. Store in an airtight container. Enjoy!