Instructions

1. In a food processor, blend the candied melon until it reaches a smooth consistency.
2. Add the ground almonds and icing sugar to the food processor and continue to blend until the ingredients are well combined.
3. Add the orange flower water and almond extract to the mixture, blending until a smooth paste is formed.
4. Roll out the paste between two sheets of parchment paper until it is about 1 cm thick.
5. Use a calisson cutter or a small cookie cutter to cut out your desired shapes from the paste.
6. Preheat your oven to 120°C (250°F).
7. In a separate bowl, whisk the egg white until it becomes frothy. Gradually add the granulated sugar, continuing to whisk until the mixture forms stiff peaks. This is your royal icing.
8. Spread a thin layer of the royal icing over the top of each calisson.
9. Bake the calissons for 15 minutes, or until the icing sets and turns slightly golden.
10. Allow the calissons to cool completely before serving. Enjoy this sweet taste of French tradition!