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Marshmallow Ghosts - Halloween

GialloZafferano's picture
Halloween is nearly upon us and we are going to prepare some terrifying marshmallow ghosts, a Halloween treat, worthy of the Addams family.
Ingredients
For the cocoa shortcrust pastry
  Flour 150 Gram
  Butter 75 Gram
  Egg yolks 2
  Sugar 65 Gram
  Unsweetened cocoa powder 15 Gram
For the marshmallow
  Water 70 Milliliter
  White sugar 250 Gram
  Vanilla pod 1 Small
  Egg whites 4
  Gelatine 8 Gram
  Salt 1 Pinch
For decorating
  Dark chocolate 15 Gram
  White sugar 3 Tablespoon
Directions

GETTING READY
1. Sift the flour with the cocoa powder and powdered sugar over a stand mixer; separate the egg whites from the egg yolks and keep the latter aside. Make a hole in the sifted powders and add the diced cold butter.
2. Mix with the paddle attachment until you have a crumbly mixture; add the egg yolks and run for a few more seconds. Transfer the dough to a floured pastry board and form it into a flattened ball; cover with cling film and let it rest in the fridge for at least 1 hour.
3. Preheat the oven at 350°F and prepare a lined baking tray.

MAKING
4. After an hour, roll it out to a thickness of 1/10 inch (3 mm) and, with a cookie cutter, cut out round cookies of 1 ½ inches (4 cm) in diameter. Arrange them on a baking tray then bake for about 12-15 minutes. Remove from the oven when done and allow them to cool.
5. Soak the gelatin sheets in plenty of cold water, Put just over ¼ cup of water in a saucepan, then add the sugar; stir to dissolve, let it simmer until the syrup reaches 250°F (121°C), you might need a candy thermometer.
6. While the syrup is simmering, drain the gelatin sheets and melt them in 2 tablespoons of hot-boiling water, keep aside since we'll need it later.
7. Combine the egg whites, vanilla seeds and the salt in a stand mixer: beat the egg whites until very stiff peaks form. Once the syrup is at 250°F, fold it into the egg whites then add the gelatin continue beating until the mixture is cold.
8. Once the mixture is cold, put it into a pastry bag with a plain round tip and pipe pointed mounds on each cookie to form small ghosts, for the arms.
9. Using the melted dark chocolate, make the eyes, a smiling or angry mouth and sprinkle the fine white sugar all over.
10. After that, put them in a sealed container and keep in the fridge for at least 3-4 hours.

SERVING
11. You can serve it as a trick or treat this Halloween.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Method: 
Beating
Occasion: 
Halloween
Restriction: 
Low Cholesterol
Preparation Time: 
80 Minutes
Cook Time: 
45 Minutes
Ready In: 
125 Minutes
Servings: 
12

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