What is marron glacé and why is it a delicacy?

The marron glacé is one of the most appreciated delicatessen by sweet gourmets.

It is made mainly from chestnuts and sugar, but its preparation requires such special qualities, time and dedication that in the past was only reserved for kings.

Marron glacé comes from southern France and northern Italy, but it was a delicacy that few could afford, even though its main ingredient is something as cheap as a chestnut. The truth is that, despite the centuries that have passed since the first marron glacé was invented, it is still a luxury product sold in gourmet stores .

At Casa Mira we are going to explain to you what marron glacé is and why it is so special.

Origin of marron glacé

Although Spain is one of the largest producers of chestnuts in Europe, and chestnuts are a food that has been consumed for centuries, the truth is that not many people are aware of the excellence of marron glacé.

Marron glacé is a candied and glazed chestnut that has been consumed in the south of France for centuries.

Early cultures, such as the Greeks and the Romans, already made candied fruits with honey, but it was not until centuries later, when the Crusaders brought sugar from the Middle East, that candied fruits began to be made with sugar, something unknown to Western countries at that time.

In the southern part of France and northern Italy there were large areas of chestnut forests, so around the 15th century the first chestnuts began to be candied in the monasteries. But it was not until the 16th century that the French cook of King Louis XVI , François Pierre de la Varenne, served the king the first marron glacé, leaving his recipe for posterity.

In the 19th century, the French company Ardèche created the first marron glacé factory and, since then, the technique has been perfected to the present day.

In Spain we were not lucky enough to be able to enjoy marron glacé until the 1980s and, even today, many people are still unaware of its excellent flavor.

Why candied chestnuts are a gourmet product

Perhaps one might be surprised at the prices that a marron glacé can reach in the market, especially when its main component is a chestnut, a cheap and very common product in our diet for centuries.

The secret of the price of marron glacé lies in the cost of its production.

To begin with, not all chestnuts are capable of becoming a perfect marron glacé. In principle there are 80 valid chestnut varieties, but only those with a larger size and a consistent constitution will be chosen.

The tricky part of the marron glacé recipe lies in the steps involved in its preparation.

First they should be cooked over low heat and when peeled they should be completely whole without any remaining skins or shells. Next, a syrup is made with the sugar and the chestnuts are introduced carefully so that they do not break. After a short cooking time, they should rest for at least 24 hours. We will boil the chestnuts again and repeat this process 4 more times. On the fifth day, they are heated again and strained. Each chestnut is wrapped separately so that they do not fall apart. Some of the best recipes include cinnamon, vanilla and even brandy in their preparation. It all depends on your taste preferences.

If you want to try this delicacy worthy of kings, and you don’t want to stain your hands, at Casa Mira we offer you excellent marron glacé with the total certainty that you will come back for more.