Calissons of Aix-en-Provence: my first homemade attempt

Virginie in Provence enjoying calissons

Hello! My name is Virginie, and I am a French immersion teacher living near Aix-en-Provence. Today, I decided to try something completely new: making an iconic Provençal sweet… the calisson.

After searching through several recipes and reading a few tips, I thought to myself: let’s go for it. So here is my experience.

The legend of the calisson of Aix-en-Provence

But first… what exactly is a calisson?

Legend has it that in the 15th century, King René married Jeanne de Laval. During the wedding banquet, a confectioner presented the queen with a new sweet treat. She, who was said to smile very little, finally smiled when she tasted it. And so the calisson was born… a sweet said to be capable of making a queen smile.

The calisson, an iconic sweet from Provence

Calissons of Aix-en-Provence, an iconic Provençal sweet

It’s impossible to live in or visit Provence without tasting a calisson. Since the 15th century, this specialty has stood the test of time and is an integral part of Provençal heritage. In Aix-en-Provence, there is even a Calisson Museum, which traces the history and evolution of how calissons are made. If you enjoy sweets and cooking, I truly encourage you to give it a try.

I know that some ingredients can be difficult to find depending on your country, but if you come to stay with me for a French immersion program in Provence, we can prepare them together—with pleasure.

👉 Please note: this recipe is made over two days.

Ingredients for making calissons

Candied fruits, an essential ingredient in making calissons

To get started, you will need the following ingredients:

• 250 g almond powder – choose very high-quality almond meal

• 180 g powdered sugar

• 150 g candied yellow melon

• 50 g candied orange peel

• 2 tablespoons orange blossom water

• 5 drops bitter almond extract

• 1 sheet of wafer paper

• 1 egg white for the royal icing

Equipment needed to make calissons

You will also need:

• a food processor (or very strong hands 😉)

• silicone baking mats or parchment paper

• a baking tray

• a calisson-shaped cookie cutter

• a whisk

• an oven

• a plate

• a spoon

• a rolling pin

👉 This recipe is much easier with a food processor… but kneading by hand can also be very relaxing!

Day 1

Step 1 – Prepare the calisson paste

Almond powder, the essential base of calisson paste

Place the almond powder and powdered sugar in the bowl of the food processor and mix.

Separately, blend the candied melon, candied orange peel, and orange blossom water.

Add this mixture to the food processor.

Blend until you obtain a smooth, sticky paste.

Add the bitter almond extract.

👉 If the paste doesn’t stick enough, don’t panic. You can add an egg yolk. Yes… a little cheating is allowed 😉

Step 2 – Roll out the calisson paste

Calisson paste rolled out before cutting

Place the paste between two sheets of parchment paper (essential to prevent sticking).

Roll it out to an even thickness suitable for your cookie cutter.

Let it rest overnight in the refrigerator.

Day 2

Step 1 – Prepare the wafer paper

Shaping the calissons, a precise and delicate step

Cut the wafer paper in advance using the cookie cutter.

You can lightly trace the shape with a pencil for extra precision.

Step 2 – Cut the calissons

Virginie in Provence shaping homemade calissons

Cut the paste using the cookie cutter.

Place a piece of wafer paper under each calisson, with the diamond-shaped side facing outward.

Step 3 – Prepare the royal icing

A calisson in the process of being shaped, before icing

Royal icing is the white layer on top of the calisson.

• Lightly beat the egg white.

• Gradually add powdered sugar until you obtain a thick consistency.

• Pour the icing onto a plate.

• Gently dip each calisson and remove excess icing with a spoon..

Step 4 – Drying the calissons

A box of calissons, ready to be shared

Place the calissons on a baking tray lined with parchment paper.

Dry for 5 minutes at 50°C / 120°F (very low oven).

I won’t lie to you: 👉 my calissons were delicious… but not very pretty.

A delicious family experience

Virginie in Provence and her son making calissons together

But the most important thing wasn’t how they looked. I made these calissons with my eldest son, Léo, who was 7 years old at the time. We brought them for Christmas, and the whole family loved them. Some even preferred them to store-bought calissons. For us, they were therefore perfect.

My final tip

After this first attempt, I can confirm: 👉 a food processor is almost essential, as candied fruits are very hard to work by hand. Now it’s your turn!

And if you come to stay with me for an immersion program in Provence, I’ll help you discover the landscapes, scents, culture, and gastronomy of the region—while naturally helping you improve your French through everyday life.

See you soon in Provence 🌿

Virginie in Provence