MARRONS GLACES
First created during the reign of Louis XIV, these candied glazed chestnuts are eaten around Christmas time in France, a fairly costly luxury as true marrons glacés take several days to cook from start to finish.
Chestnuts are gluten free, low in calories compared to most other nuts, but rich in minerals and vitamins. However, these chestnuts are candied in sugar syrup and glazed, so perhaps not recommended for their dietary contribution!
The first recorded recipe for marrons glacés was written by La Varenne, chef to one of the nobles of Louis XIV’s court in Versailles. He went on to publish a recipe book in the 1660s which included ‘the worst recipe for toothpaste ever made’ consisting of ‘half a pound of finely sifted ground brick, four ounces of similarly treated porcelain and one ounce of coral, moistened with essence of clove and cinnamon’. His recipe for marrons glacés was one of his better ones!!
The following recipe was provided, not by La Varenne, but by Cindy Guilbert of St Laurent de Cerdans in the Vallespir.
This is a delicious sweetmeat but takes a heck of a long time to make…
Long ago >>>>>>>>>
knowing that one of my daughters-in-law (long since divorced) loved thèse Marrons Glacés I tried to learn how to make them. First effort: Into the bin. Second try: seemed fairly ok so I made 20, put them into a décorative box and sent them off to the former Mrs. F for Christmas.
At Easter both my son and his (then) wife were sent on missions abroad so we went to Draguignan to look after the children.
One of the first things I noticed on the mantelpiece in the sitting room was my décorative box. Peeking inside I found ………….19 and a half Marrons Glacés……..