Vegan Calissons d'Aix
These delightful vegan calissons are a traditional French confection, reimagined without animal products. They feature a smooth, chewy almond and candied fruit paste, all topped with a delicate royal icing. Perfect for a sweet treat or a special occasion.
An original recipe by Forkin
- Total time
- 3 hr
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 188 kcal
Allergen information: may contain gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
calisson paste
- 180 gblanched almond flour
- 100 gcandied melon, finely chopped
- 50 gcandied orange peel, finely chopped
- 60 mlagave nectar
- 1 tsporange blossom water
royal icing
- 150 gpowdered sugar
- 2 tbspaquafaba
- 0.5 tsplemon juice
base
- 2 pcsedible wafer paper (baking wafer sheets)
Equipment
bowl · food processor · wire rack · baking sheet · parchment paper · knife · whisk
The method
Step by step
- 1
Preheat your oven to the lowest setting, around 50°C (120°F), or simply use the residual heat after turning it off.
About 5 min
Cook’s note: The goal is to gently dry the calissons, not to bake them.
- 2
In a food processor, combine the blanched almond flour, finely chopped candied melon, and finely chopped candied orange peel.
About 2 min
- 3
Pulse the mixture until the candied fruits are very finely incorporated and the mixture is well combined.
About 1 min
- 4
Add the agave nectar and orange blossom water to the food processor.
- 5
Process again until a thick, cohesive paste forms. It should be firm enough to handle.
About 2 min
Cook’s note: If the paste is too sticky, add a little more almond flour; if too dry, add a tiny bit more agave nectar.
- 6
Lightly dust your work surface with a small amount of powdered sugar.
- 7
Place one piece of rice paper on the dusted surface.
- 8
Evenly spread the calisson paste over the rice paper to a thickness of about 1 cm (0.4 inch).
About 3 min
Cook’s note: You can use a rolling pin or your hands for this.
- 9
Using a sharp knife, cut the paste into traditional calisson shapes (an elongated diamond with rounded ends) or simple diamond shapes.
About 5 min
Cook’s note: Dip your knife in hot water frequently to prevent sticking.
- 10
Carefully transfer the cut calissons to a baking sheet lined with parchment paper.
About 2 min
- 11
Place the baking sheet in the preheated oven (or oven with residual heat) for 10-15 minutes to gently dry the paste.
About 15 min
Cook’s note: This step helps the calissons hold their shape and develop a slightly chewy texture.
- 12
Remove from the oven and let cool completely on a wire rack.
About 30 min
- 13
While the calissons cool, prepare the royal icing by whisking together the powdered sugar, aquafaba, and lemon juice in a small bowl until smooth and thick.
About 3 min
Cook’s note: Adjust the consistency with more powdered sugar (for thicker) or a few drops of water (for thinner) if needed.
- 14
Once the calissons are cool, spread a thin layer of the royal icing over the top of each one.
About 5 min
Cook’s note: Use a small offset spatula or the back of a spoon for an even coating.
- 15
Allow the icing to set and harden at room temperature for at least 1-2 hours, or until completely dry.
About 1 hr 30 min
Cook’s note: Do not rush this step, as the icing needs to fully dry to protect the calissons.
Per serving
Nutrition
- Calories
- 187.7kcal
- Protein
- 3.2g
- Carbs
- 28.7g
- Fat
- 7.5g
- Fibre
- 1.9g
- Sugar
- 25g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store calissons in an airtight container at room temperature.
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