Calisson de Provence

Introduction to Calisson de Provence

The Calisson de Provence is a traditional French confectionery that traces its roots back to the beautiful region of Provence. These delightful treats are renowned for their unique texture and flavor, combining almond paste, candied melon, and other fruit into a smooth mixture, often topped with a delicate layer of royal icing. The history of the calisson dates back to the 15th century and is believed to have originated in Aix-en-Provence. Legends say that during the wedding feast of King René of Anjou, a new sweet treat was served, and, upon tasting it, the queen was said to have smiled and called it "small calissons" or "little kisses."

Ingredients

• Almond paste - 200g
• Candied melon - 200g
• Orange zest - 100g
• Sugar - 150g
• Water - 50ml
• Egg white - 1 large
• Icing sugar - 100g

Preparation

Preparing the Calisson de Provence requires patience and attention to detail to achieve the perfect texture and flavor.

Step 1: Preparing the Almond and Melon Paste

1. Begin by chopping the candied melon and mixing it with the almond paste in a large mixing bowl.
2. Finely grate the orange zest and add it to the mixture.
3. Use a food processor to blend the ingredients into a smooth paste.
4. Set aside the mixture to let the flavors meld together.

Step 2: Preparing the Sugar Syrup

1. In a small saucepan, combine sugar and water.
2. Stir over low heat until the sugar dissolves completely.
3. Increase the heat to medium and bring the mixture to a boil.
4. Carefully monitor the syrup, allowing it to reach a temperature of 115°C. Use a digital cooking timer for precision.
5. Once the desired temperature is reached, remove the syrup from the heat and let it cool slightly.

Step 3: Mixing and Forming the Calissons

1. Pour the sugar syrup into the almond and candied melon mixture.
2. Stir well using a spatula until thoroughly combined.
3. On a flat surface, place a sheet of baking paper and sprinkle lightly with icing sugar.
4. Transfer the mixture onto the prepared surface and roll it out to a thickness of approximately 1cm.
5. Use a calisson-shaped cutter to cut out the shapes from the mixture.
6. Place the cut-out shapes onto a baking tray lined with baking paper.

Step 4: Preparing the Royal Icing

1. In a clean bowl, whisk the egg white until slightly frothy.
2. Gradually add icing sugar, whisking continuously until a thick and smooth icing forms.
3. Using a small spoon or palette knife, spread the icing over the top of each calisson.

Cooking and Final Touches

The finishing touches of your Calisson de Provence are crucial to achieving their signature look and texture.

Step 5: Drying the Calissons

1. Preheat your oven to its lowest setting, no higher than 70°C.
2. Place the tray of iced calissons into the oven and allow them to dry for about 30 minutes. Use a cooking timer to ensure precision.
3. The low heat helps the icing set and gives the calissons their delicate sheen.

Serving Suggestions

Calissons are best enjoyed at room temperature. Serve them as a delightful accompaniment to tea or coffee or as a sweet conclusion to a meal. These treats also make wonderful gifts, presented in a beautifully decorated tin or box. The unique flavor of Calisson de Provence offers a taste of Provence that is truly unforgettable.