Calissons d’Aix are made following a traditional recipe: ground almond flour, combined with candied local melon and sugar. The paste is shaped and spread on a thin paper wafer, then covered with whipped egg whites and sugar, and baked at exactly 130°C for 15 minutes. For authentic calissons, the seven confectioners operating in Aix must use identical ingredients for 99% of the recipe. The 1% allows for personalized elements and are what sets each confiserie apart from their competitors. Calisson Roy René is a specialty candy store that has featured the famous and delicious Calisson d’Aix since 1920.