Marshmallow Ghosts Recipe
Category: Desserts
Servings: 40 pieces
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 2-3 hours
These delightful Marshmallow Ghosts are perfect for Halloween or any occasion where you want to add a touch of sweetness and whimsy. The soft, airy marshmallow topping sits atop a rich, crunchy chocolate cookie base, and each ghost is finished with cute chocolate eyes and mouth. A fun and simple treat that will wow everyone with its delicious flavor and ghostly charm.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 150g |
| Egg yolks | 2 |
| Powdered sugar (confectioners) | 65g |
| Butter | 75g |
| Unsweetened cocoa powder | 15g |
| Egg whites | 4 |
| Granulated sugar | 250g |
| Water | 70ml |
| Gelatin sheets | 8g |
| Vanilla bean | 1 |
| Pinch of salt | 1 pinch |
| Dark chocolate | 10g |
| Granulated sugar (for dusting) | As needed |
Instructions
Step 1: Prepare the Cocoa Shortbread Base
- Begin by preparing the cocoa shortbread dough for the cookies. Mix the flour, powdered sugar, cocoa powder, and a pinch of salt together in a large bowl.
- Add the egg yolks and softened butter to the dry ingredients and mix until you form a smooth dough.
- Roll the dough out on a floured surface to a thickness of about 3mm (1/8 inch).
- Using a round cookie cutter with a diameter of about 4 cm (1.5 inches), cut out approximately 40 discs.
- Place the cookies on a baking tray lined with parchment paper and bake at 170°C (340°F) for about 10-12 minutes, or until the edges are just slightly golden.
- Allow the cookies to cool completely.
Step 2: Make the Marshmallow Topping
- While the cookies are cooling, prepare the marshmallow topping. Start by soaking the gelatin sheets in cold water for about 10 minutes or until soft. Once softened, squeeze out the excess water and dissolve the gelatin in a couple of tablespoons of hot water, setting it aside to cool.
- In a saucepan, combine the water and granulated sugar, stirring until the sugar dissolves. Bring the mixture to a boil, then continue boiling until it reaches 121°C (250°F).
- While the sugar syrup is boiling, whip the egg whites with a pinch of salt and the seeds from the vanilla bean in a clean mixing bowl until stiff peaks form.
- Once the sugar syrup reaches the correct temperature, slowly pour it into the whipped egg whites while continuing to beat. Add the dissolved gelatin into the mixture, and continue to beat until the marshmallow mass cools and becomes thick and fluffy.
Step 3: Assemble the Marshmallow Ghosts
- Transfer the cooled marshmallow mixture into a piping bag fitted with a wide, smooth tip.
- Pipe the marshmallow onto each shortbread cookie, creating a ghost shape that is approximately 5-6 cm (2 inches) tall.
- Melt the dark chocolate and use it to draw eyes and a mouth on each marshmallow ghost.
- Sprinkle a little fine granulated sugar over the top of each ghost to add a subtle sparkle and texture.
Step 4: Chill and Serve
- Place the finished marshmallow ghosts in an airtight container and refrigerate for at least 2 to 3 hours, allowing the marshmallow to set properly.
- Once chilled, your Marshmallow Ghosts are ready to be served!
Tips:
- Flavor Variation: If you want to add an extra layer of flavor to your marshmallow, you can infuse the marshmallow mixture with a touch of almond or orange extract.
- Presentation: These little ghost treats also look great as part of a dessert table or as a fun party favor for Halloween.
Enjoy these spooky yet sweet marshmallow ghosts with your friends and family! They’re as fun to make as they are to eat!
