Marshmallows ghosts

Step 1

Soak the gelatin in cold water for about 10 minutes. Squeeze it and dissolve it in a couple of spoons of boiling water; put it aside. In a saucepan instead, pour the water, add the sugar, mix and bring to a boil; with the thermometer measure the temperature which must reach 121 ° C. Whisk the egg whites with the salt and, when they are white and frothy, add the sugar, the jelly and finally the aroma. Stir continuously until the mass is cold.
Pour the mixture into the piping bag and form the ghosts with the 1A croissant. Sprinkle them with icing sugar. Complete the decoraing creating the details with black sugar paste.
Leave the ghosts to rest in an airtight container for at least two to three hours.