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.