1) ⁣For the marshmallow, place the mini white marshmallows in a plastic microwaveable bowl, heat on full power for 20 seconds or until soft and melted - check every five seconds so they don’t burn
2) Place the cream and 20g of icing sugar in a mixer bowl and whip to a soft peak, add the melted marshmallow and whip until doubled in size and fluffy. Place in a bowl, cover & chill
3) For the pastry, rub butter into the flour until it resembles breadcrumbs, mix in the caster sugar and add the egg, bind together into a soft paste, wrap in cling film and chill for 30 minutes
4) For the filling, mix the mincemeat with the halved cherries and the juice and zest of the orange
5) Roll the pastry to approx. 2-3mm in thickness. Cut out slightly larger bases than the bun tray holes until you have 24 bases. Cut out small stars with the scraps to use as the tops
6) Line the trays with the pastry and half fill with the mincemeat mixture, top with the stars and bake in the oven at 180˚C for 12 minutes until the bases are cooked and browned underneath. Allow to cool in the tin for three minutes then place on a wire rack using a palette knife to move - allow to cool completely
7) Remove the marshmallow mix and stir to soften and smooth, place in a piping bag with a plain nozzle. Pipe a snowman body and head on each mince pie and place the pies in the fridge to set
8) With a black icing pen pipe two eyes, a nose and four dots for the mouth on each snowman
9) For the icing, sift the remaining icing sugar into a bowl and beat in enough egg white until thick and smooth. Split the icing into three and colour each one red, green and blue and place each into a disposable piping bag. Pipe scarves, hats and buttons onto the snowmen and sprinkle with a small amount of icing sugar with a sieve to finish