Directions:

• 1. Soak the gelatin in ice water until soft; squeeze out excess water and set aside.
• 2. In a small pot, cook sugar, water, and glucose. When syrup reaches 230°F, start whipping the egg whites, and once it reaches 240°F slowly pour syrup into whipped whites.
• 3. Continue whipping on high speed until the meringue rises. Melt the gelatin in the microwave and add to the meringue while whipping.
• 4. Keep whipping for 2 more minutes.
• 5. Separate a small amount of marshmallow and add black food dye, to make the eyes and mouth of the ghosts.
• 6. Transfer remaining marshmallow to a piping bag fitted with a nozzle attachment.
• 7. Pipe free-form ghosts onto prepared sheet tray and finish with black marshmallow to make eyes and mouth. Let rest for 1 hour at room temperature to set.