Marshmallow Ghosts: recipe by Prova Gourmet

Method:

Soak the gelatin in ice-cold water until fully hydrated, squeeze out excess liquid, and set aside.

In a small saucepan, cook a syrup from sugar, water, and glucose. When the syrup reaches 110 °C, start whipping the egg whites.

At 115 °C, slowly pour the syrup into the egg whites while continuously whipping.

Continue whipping at high speed until the mixture increases in volume.

Melt the gelatin in the microwave, add it to the meringue, and whip for another 2 minutes.

Separate a small portion of the marshmallow mixture and colour it black for decoration.

Leave the marshmallows to stabilise at room temperature for 1 hour.