Calissons d'Aix

Have you ever tried the delightful calissons from Aix-en-Provence? First, you experience a light crunch through the royal icing, which reveals a soft paste resembling marzipan but made from fresh candied melon, zesty orange peel and tender blanched almonds. The base is a delicate layer of potato starch and water, which is, of course, edible. These mini pastries are shaped like almonds or, as some say, a woman's eye. This comparison isn't arbitrary. Legend has it that this sweet treat was created by a royal confectioner in 1454 during a feast celebrating the marriage of Good King René and Jeanne de Laval, who was 35 years younger than her groom. After tasting them, she smiled for the first time and asked, "What is this?" The king was moved and exclaimed, "Di calin soun!" (in Provençal) or in French, "Ce sont des câlins!" which means "These are kisses!" Every time the owner visited us at the house we rented on the coast southeast of Aix, she brought a box of calissons, a sweet gesture which led to a wonderful friendship. It was impossible to resist her calissons! She was a warm host and clearly cherished them as the perfect treat, even though those small boxes of sweets weren't cheap. The price reflects the quality ingredients and the time-consuming preparation. I highly recommend visiting a pastry boutique or a factory near Aix to taste this sweet speciality, where each piece embodies Provencal art de vivre. My top tip: choose sturdy packaging, as calissons are delicate and the icing can get crushed during transport.