IMAGE > Monet's chestnut cookies recipe by Juliette Hanson.
Cook like Monet
This week Juliette, our Curator, has been in the kitchen again and this time she has made a recipe that was a favourite of Claude Monet. This recipe is a great one to try right now because chestnuts are in season. When roasting chestnuts, it is imperative to score them first, otherwise, as Juliette found out, they explode loudly with great force, coating the inside of your oven with millions of tiny chestnut fragments.
To make the chestnut puree, bake them in the oven for 20 minutes, not forgetting to score them first! Then peal the chestnuts and boil them in milk or water until they are soft enough to puree.
Preheat your oven to 180 degrees celcius and grease 18 cupcake molds. If your cupcake tins are not 100% none stick, it could be a good idea to use cupcake liners.
Over a low heat, melt the butter, add the chestnut puree, sugar and egg yokes; then stir to combine. Take the pan off the heat. Beat the egg whites to form stiff peaks and fold them into the cooled mixture. Add the mixture to the molds and bake for 20 minutes or until firm.