Servings: 30 servings
Equipment
- 1 Small Pot
- 1 Whisk
- 1 Microwave
- 1 Piping Bag (with a nozzle attachment)
- 1 Sheet Tray
Ingredients
- 16 g Silver Gelatin Sheet (sub. 11.3 g powder gelatin)
- 230 g Granulated Sugar
- 70 g Water
- 24 g Glucose Syrup
- 16 g Prova Gourmet Madagascar Bourbon Vanilla Extract
- 90 g Egg Whites
- Black Food Dye as needed
Instructions
- Soak the gelatin in ice water until soft; squeeze out excess water and set aside.
- In a small pot, cook sugar, water, and glucose. When syrup reaches 230°F, start whipping the egg whites, and once it reaches 240°F slowly pour syrup into whipped whites.
- Continue whipping on high speed until the meringue rises. Melt the gelatin in the microwave and add to the meringue while whipping.
- Keep whipping for 2 more minutes.
- Separate a small amount of marshmallow and add black food dye, to make the eyes and mouth of the ghosts.
- Transfer remaining marshmallow to a piping bag fitted with a nozzle attachment.
- Pipe free-form ghosts onto prepared sheet tray and finish with black marshmallow to make eyes and mouth. Let rest for 1 hour at room temperature to set.