“The moon on the breast of the new-fallen snow, Gave the lustre of midday to objects below, When, what to my wondering eyes should appear, But a miniature sleigh, and eight tiny reindeer.” Clement Moore, The Night Before Christmas
The story of “Rudolph the Red-Nosed Reindeer” originates from Montgomery Ward, the Chicago-based retail and catalog company. Searching for an economic holiday giveaway instead of the previously purchased and distributed children’s books, the management of Montgomery Ward asked its own marketing department to create a new and original Christmas story in 1939. The task was completed by May, a family man with a four-year-old daughter. More than two million Montgomery Ward customers received the tale that year, causing its instant popularity as Christmas read. May’s brother-in-law, Johnny Marks the professional songwriter adapted the story into song almost ten years later.
In 1949, Marks’ song found its way to radio legend Gene Autry, the original Singing Cowboy, whose recording of “Rudolph” sold more than two million units in its first year alone on its way to becoming the second-most successful Christmas record in history after “White Christmas”.
For the shells
180 g powder sugar
60 g ground walnuts
70 g ground pecans
100 g egg whites
66 g caster sugar
2 tbsp chopped pecans, edible glitter (optional)
For the filling
38 g cocoa powder
75 g icing sugar
30 ml very hot water
1 tsp oil
Preheat the oven to 140°C. Sieve the icing sugar, followed by the ground nuts, into a large mixing bowl and carefully mix together. In a separate bowl whisk the egg whites until they form soft peaks. Add the caster sugar, a little at a time and continue to whisk until the whites are very thick and glossy. Stir and beat in 1/3 of the egg whites into the icing sugar and nut-sugar mix. Add the second third of the egg whites and repeat. The mixture will (supposed to) lose some air and become quite loose. Finally, very gently fold in the remaining third of the egg whites. Using a piping bag with a plain nozzle, fill with the macaron mixture. Place a paper template onto a baking sheet and cover with baking paper. Pipe small blobs onto the sheet. Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, sprinkle some chopped pecans and edible glitter on the top, then leave to dry for 20 minutes. Bake the macarons in the preheated for 7 – 8 minutes minutes, open the door to release any steam, close the oven door and cook for a further 7 – 8 minutes. The macarons are cooked when they feel firm and are slightly risen. Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool completely.
Reindeer Food Poem
Make a wish and close your eyes tight.
Then sprinkle on your lawn at night.
As Santa’s reindeer fly and roam,
this food will guide them home !
To make the Filling
Mix cocoa powder and icing sugar with boiling hot water, and once it is melted chocolate consistency, stir in the oil. Place approx 1/2 a tsp of the filling to the flat side of one macaroon and sandwich together with another then twist ever so slightly to create a bond. Continue with the remaining macaroons.