Calissons With Meringue Recipe
"Most of the world’s supply of Calissons – a unique almond paste candy – comes from Aix en Provence. Most visitors to Aix come away with a penchant for the distinctive candy. They’re hard to find, but taking the time to make them from scratch is worth the effort. Cook’s note: This recipe uses raw eggs. Children, elderly people, pregnant women, and anyone with a suppressed immune system should avoid this food...."
INGREDIENTS
•
2 oz crystallized melon, diced
•
1 oz candied orange peel, diced
•
3 tablespoons Amandine liqueur
•
3 tablespoons orange flower water
•
2 eggs, separated
•
4 oz superfine sugar
•
3 oz ground almonds
•
10 oz heavy cream
•
2 oz superfine sugar
•
Powdered sugar
Comments & Reviews
Just A Pinch Sweepstakes