Recipe for delicious calissons that is foolproof and chef-worthy.

All the ingredients are at room temperature. We begin by making a light caramel in a dry saucepan over medium-low heat. We place a small portion of our sugar to cover the bottom of the pan. As soon as it starts to melt, we stir a little and gradually add the rest of the sugar. We need to be careful because it cooks quite quickly once the sugar starts to melt.

We will blend the almonds, the melon, the apricots, and we will gradually add the oranges. Since the flavor of the orange is strong and dominant, we taste before adding the orange blossom.

Once the light caramel is made, we gradually pour it over our preparation which is slowly mixing. We blend for a few more minutes until it becomes homogeneous. We don't overdo it with the mixer and finish mixing with a dough hook or a spatula. If you don't get a dough at this stage, add a syrup (1 part sugar to 1 part water brought to a boil).

Your dough is ready; it's not sticky. We will roll it out. If you have a frame, that's ideal. If not, you can use a 1 cm high tray, or parchment paper and chopsticks on the sides. You can flour your rolling pin. If you have the sheets, that's great; if not, it works very well without. Roll it to a thickness of 1 cm and refrigerate for 24 to 48 hours.

Now we move on to cutting. I did this using a round cutter and a knife. I collected the scraps, rolled them out again, and cut them again (without the edges this time), and it worked really well. It was even easier! The ally at this stage is the cold, so don't hesitate to put the dough back in the fridge if needed.

For the frosting, the general rule is 1 volume of egg white for 5 volumes of powdered sugar. Gradually add the powdered sugar to your egg white until you reach the desired consistency, not too runny. And don't forget the bitter almond flavor if you like it. Let it dry for at least 4 hours.

To finish, enjoy your meal!