Dish

Marron glacé

Marron glace

Marron glacé is made by boiling chestnuts in sugar syrup until they are tender and translucent. The chestnuts are then coated in more sugar syrup and left to dry. The result is a sweet and chewy confection that is perfect for snacking or gifting.

European cuisine› Western European cuisine› French cuisine

Dessert

Origins and history

Marron glacé has its roots in Italy, where it was first made in the 16th century. It quickly became popular in France and other parts of Europe, and is now enjoyed all over the world.

Dietary considerations

Marron glacé is not suitable for people who are allergic to chestnuts or have diabetes. It is also high in sugar and calories, so it should be consumed in moderation.

Variations

There are many variations of Marron glacé, including those that use different types of chestnuts or sweeteners. Some recipes also call for the addition of liqueurs such as Cognac or Armagnac.

Presentation and garnishing

Marron glacé is typically presented in a decorative box or tin, and is often given as a gift during the holiday season. It can also be served on a platter with other confections.

Tips & Tricks

To make the perfect Marron glacé, be sure to use high-quality chestnuts and sugar syrup. You can also experiment with different flavors and coatings to create your own unique version of this classic confection.