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Ingredients for 3 dozen cookies:

1/2 cup unsalted butter

1 cup unsweetened chestnut puree

3/4 cup confectioner's sugar

3 eggs, separated


Preheat the oven to 350 degrees.  Generously butter and flour 36 small cupcake molds, knocking out excess flour.

Melt the butter over low heat.  Stir in the chestnut puree, sugar and egg yolks.

Beat the egg whites to stiff peaks and fold them into the mixture.  Divide it among the molds and bake for 20 minutes, or until firm.

Dust with confectioner's sugar before serving


Adapted from Monet's Table by Claire Joyes.