Shelled chestnuts that have been slowly candied by simmering in sugar syrup over several days, then glazed, producing translucent, amber sweets. A speciality of France and Italy, marrons glacés are eaten as luxury confectionery, used to decorate desserts, or puréed and sieved into crème de marrons for flavouring meringues, mousses, and whipped cream. The painstaking process, which requires intact, high-quality chestnuts, makes them expensive. They appear prominently in festive assortments. Chestnut purée derivatives extend their use into cakes and ice creams, carrying the distinctive sweet, earthy flavour of chestnuts into many pâtisserie applications.