Mushroom

Make ahead 2-3 days in advance

Mix the butter or margarine with the warm sweet potatoes

Add the remaining ingredients, except for the beaten egg white, and mix until a dough forms

Divide into two parts, one slightly larger than the other

Divide the larger part into 12 pieces, shape the mushroom caps and set them aside

Divide the smaller part also into 12 pieces, and shape the mushroom stems with 5-6 cm of length, with one end being finer

Make a depression in the middle of the mushroom caps and attach a stem to the fine end using a little lightly beaten egg white

Place the mushrooms ready on a baking sheet lined with parchment paper and let them air dry for one day

Prepare the meringue topping by beating all the ingredients together until stiff peaks form, then set aside 1/4 cup

Add red food coloring to the meringue to achieve a bright color

Cover the top of the mushrooms

Let it sit well (4-5 hours)

With the reserved 1/4 cup of white glaze, make dots over the red part using a piping bag

Let it air dry and then hang with a thread of nylon to display on the tree

Makes 12 mushrooms.