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The candied orange I use is quite soft.
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You can candy your own or buy it in the store.
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If the one you buy is hard, rehydrate it in some sugar syrup.
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Place the almond paste, candied orange, apricot puree, honey and Grand Marnier to the bowl of the stand mixer fitted with a paddle and mix until combined (you can also knead together by hand).
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You may need to adjust the amount of Grand Marnier depending on the texture of the paste.
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Roll out the almond paste mixture to 3/8-inch thick layer.
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I used some 3/8-inch thick rulers as guides so my almond paste would be rolled perfectly flat.
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You could use 2 wooden spoons.
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Let this sit overnight uncovered
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Use an offset spatula to spread a 1/16-inch thick layer of Royal Icing on top of the rolled almond paste.
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Place this in the freezer until the Royal Icing sets, about 30 minutes, uncovered.
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Use a sharp chef's knife coated with vegetable cooking spray to cut the Caillison d'Aix into diamond shapes.
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These are most often served after dessert.
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To make royal icing: Combine the egg white and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes.
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Add the lemon juice and continue whipping until completely incorporated, about 3 minutes.
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The lemon juice whitens the royal icing.
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The royal icing should be light, fluffy, and slightly stiff.
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You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet.
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Place the royal icing in a small piping bag or paper cornet.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
