Homemade Halloween ghost marshmallows
10 pers.
Ingredients · Servings 10
- 4 Whites
- 250 g Powdered sugar
- 40 g Glucose syrup
- 12 cl Water
- 8 Vahiné Food Gelatin Sheets
- 80g Icing sugar
- 40 g Cornstarch
- 1 tsp vanilla extract
- 50g Dark Chocolate
Method · 40 min
- Begin by soaking the gelatin sheets in a large bowl of very cold water for about 10 minutes, so they soften properly. Meanwhile, have all the other ingredients ready, as the rest of the recipe requires a bit of speed. Then, gently squeeze the gelatin between your fingers to remove any excess water.
- Mix the icing sugar and cornstarch in a bowl. Generously sprinkle this mixture onto a baking sheet, large dish, or baking pan lined with parchment paper to prevent the marshmallows from sticking. Reserve some of this mixture for the final shaping. You can also prepare a piping bag or two spoons if you want to make more uniform ghosts.
- Pour the egg whites into a large bowl or the bowl of a stand mixer. Whisk them until they are very frothy, then stiff but still pliable. They should form a soft peak when you lift the whisk. This texture will allow you to incorporate the hot syrup more easily while giving the marshmallow a light and fluffy consistency.
- In a saucepan, combine the granulated sugar, glucose syrup, water, and vanilla extract. Heat over medium heat, stirring initially to help the sugar dissolve, then continue cooking without stirring excessively. The syrup should become hot and slightly thickened. Remove from the heat and immediately add the softened gelatin, stirring thoroughly until completely dissolved.
- Pour the hot syrup in a thin stream over the whipped egg whites, continuing to whisk at medium speed, then increasing the speed. Proceed gently to avoid deflating the whites. Continue beating for several minutes, until the mixture becomes very white, glossy, thick, and lukewarm. You should obtain a firm, pliable marshmallow texture that is dense enough to hold its shape.
- Quickly transfer the mixture to a piping bag, if you have one, or use two spoons. Form small, elongated mounds or domes on the powdered surface, aiming for a wide base and a slightly pointed top to resemble a ghost. Work without waiting too long, as the marshmallow will begin to set after a few minutes.
- Lightly dust the shaped marshmallows with the remaining icing sugar and cornstarch mixture, then let them rest at room temperature for several hours, ideally until the surface is no longer sticky to the touch. This resting period is important to allow them to firm up while retaining a soft center. Avoid covering them tightly during this time to prevent softening the surface.
- Melt the dark chocolate gently in a double boiler or in very short bursts in the microwave, stirring regularly until smooth. Using a toothpick, a very fine piping bag, or the tip of a spoon, draw eyes and a mouth on each marshmallow to create little ghost faces. Let the chocolate set for a few minutes before serving.
159/pers.
For Halloween, transform your kitchen into a magical workshop with these homemade ghost marshmallows! Egg whites, sugar, and chocolate combine to create tender little monsters you can't resist eating. This simple recipe puts a new spin on the October candy tradition, offering a soft, fluffy treat without artificial coloring. Perfect for sharing with family and friends, it's sure to please everyone and is a great addition to your autumn evenings. A spooky effect guaranteed… without scaring your taste buds!
