Calissons d'Aix (Almond and Candied Melon Sweets)

Instructions

1. Blend the candied melon, orange peel and apricot jam in a food processor until almost a smooth puree.
2. Add the ground almonds, powdered sugar and orange blossom water and blend to a thick, sticky paste.
3. Warm the paste gently in a pan over low heat 3 to 4 minutes, stirring, just until it stops sticking to your fingers. Cool until easy to handle.
4. Roll the paste to 1/3 inch (8 mm) thick between sheets of parchment dusted with powdered sugar, and press onto wafer sheets. Dry uncovered about 12 hours.
5. Cut into diamonds with a sharp, wet knife. Leave to dry another 12 hours.
6. Whisk the pasteurized egg white, powdered sugar and lemon juice until smooth and flowing but thick.
7. Spread a thin layer of icing over each calisson with a small spatula and let it dry 12 to 24 hours until firm and matte.