Marshmallow Ghosts - Halloween Recipe Video

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.

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.

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.

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.

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.

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.

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.

Using the melted dark chocolate, make the eyes, a smiling or angry mouth and sprinkle the fine white sugar all over.

. 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.