Vegan Calissons d'Aix

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to the lowest setting, around 50°C (120°F), or simply use the residual heat after turning it off.

   Ongeveer 5 min

   Tip van de kok: The goal is to gently dry the calissons, not to bake them.

2. 2

   In a food processor, combine the blanched almond flour, finely chopped candied melon, and finely chopped candied orange peel.

   Ongeveer 2 min

3. 3

   Pulse the mixture until the candied fruits are very finely incorporated and the mixture is well combined.

   Ongeveer 1 min

4. 4

   Add the agave nectar and orange blossom water to the food processor.

5. 5

   Process again until a thick, cohesive paste forms. It should be firm enough to handle.

   Ongeveer 2 min

   Tip van de kok: If the paste is too sticky, add a little more almond flour; if too dry, add a tiny bit more agave nectar.

6. 6

   Lightly dust your work surface with a small amount of powdered sugar.

7. 7

   Place one piece of rice paper on the dusted surface.

8. 8

   Evenly spread the calisson paste over the rice paper to a thickness of about 1 cm (0.4 inch).

   Ongeveer 3 min

   Tip van de kok: You can use a rolling pin or your hands for this.

9. 9

   Using a sharp knife, cut the paste into traditional calisson shapes (an elongated diamond with rounded ends) or simple diamond shapes.

   Ongeveer 5 min

   Tip van de kok: Dip your knife in hot water frequently to prevent sticking.

10. 10

    Carefully transfer the cut calissons to a baking sheet lined with parchment paper.

    Ongeveer 2 min

11. 11

    Place the baking sheet in the preheated oven (or oven with residual heat) for 10-15 minutes to gently dry the paste.

    Ongeveer 15 min

    Tip van de kok: This step helps the calissons hold their shape and develop a slightly chewy texture.

12. 12

    Remove from the oven and let cool completely on a wire rack.

    Ongeveer 30 min

13. 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.

    Ongeveer 3 min

    Tip van de kok: Adjust the consistency with more powdered sugar (for thicker) or a few drops of water (for thinner) if needed.

14. 14

    Once the calissons are cool, spread a thin layer of the royal icing over the top of each one.

    Ongeveer 5 min

    Tip van de kok: Use a small offset spatula or the back of a spoon for an even coating.

15. 15

    Allow the icing to set and harden at room temperature for at least 1-2 hours, or until completely dry.

    Ongeveer 1 uur 30 min

    Tip van de kok: Do not rush this step, as the icing needs to fully dry to protect the calissons.