Halloween Recipe: Shortbread and Marshmallow Treats
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An easy Halloween recipe that is sure to impress. In American style, homemade marshmallow combined with shortcrust pastry for a special treat! You can terrify your guests with these little marshmallow ghosts! Let’s discover the recipe for this tender and spooky treat! You will also find a suggestion for substituting the egg in case of intolerances or special diets.
Ingredients
FOR THE SHORTCRUST BASE- 150g of all-purpose flour
- 2 egg yolks
- 65g of icing sugar
- 75g of butter
- 15g of unsweetened cocoa powder
- 4 medium egg whites
- 250g of brown sugar
- 70ml of water
- 8g of gelatine sheets
- 1 vanilla pod
- 1 pinch of fine salt
- 10g of dark chocolate
- Sugar to taste
Did you know? The plant-based alternative to egg white
[/vc_column_text][vc_column_text css="%7B%22default%22%3A%7B%22color%22%3A%22_content_faded%22%2C%22font-family%22%3A%22Arial%2C%20Helvetica%2C%20sans-serif%22%2C%22font-weight%22%3A%22700%22%2C%22font-size%22%3A%2222px%22%2C%22margin-top%22%3A%226px%22%2C%22margin-bottom%22%3A%226px%22%2C%22padding-top%22%3A%220%22%2C%22padding-bottom%22%3A%220%22%7D%7D"]Ovo non Ovo Albume Montersino 9g x 2 [/vc_column_text][vc_column_text css="%7B%22default%22%3A%7B%22font-family%22%3A%22Arial%2C%20Helvetica%2C%20sans-serif%22%2C%22font-size%22%3A%2214px%22%2C%22line-height%22%3A%2218px%22%2C%22margin-bottom%22%3A%220%22%2C%22padding-top%22%3A%220%22%2C%22padding-bottom%22%3A%220%22%7D%7D"]Code: 29781
Categories: Thickeners and Starches selection Montersino
Recipe for marshmallow ghosts
The first step to prepare our scary ghosts for Halloween is to make the cocoa shortcrust pastry. In a mixer, place the sifted flour and the cold butter cut into cubes. Once this is done, we need to activate the mixer and stop blending the ingredients only when we have obtained a sandy and floury mixture. The dough should then be transferred to a floured work surface. Now we need to form the classic well, and pour in the centre the sifted cocoa powder, icing sugar, and the 3 egg yolks. By kneading vigorously by hand, using a fork if necessary, we need to mix all the ingredients until we create a homogeneous and elastic mixture. At this point, we should form a compact dough, wrap it in cling film, and let it rest in the fridge for 30 minutes. After half an hour, we need to roll out a sheet 3mm thick with a rolling pin and then, using a round pastry cutter with a diameter of 4 cm, we should cut out 40 discs that we will bake in a preheated oven at 180° for about 12-15 minutes. At this point, we need to let our biscuits cool, which will be the base for the marshmallow ghosts.Creating the ghost
To prepare the marshmallow, soak the gelatine in cold water until it becomes soft; this will take at least 10 minutes. At this point, it should be squeezed and dissolved in a couple of tablespoons of boiling water. In another saucepan, we need to pour in the water, add the sugar, and stir until it boils: with a sugar thermometer, measure the temperature which should reach 121°. At this point, we can proceed to whip the sugar with the egg whites, salt, and the seeds from the vanilla pod. Once the mixture is white and frothy, we need to add the cooked sugar at 121° in a thin stream, followed by the gelatine. We must continue to whip the mixture until it is cool. Then we can place the mixture in a piping bag with a smooth and wide nozzle, with which we will create the marshmallow ghost, squeezing the mixture onto the biscuit. To finish our spooky ghost, we need to create the eyes and mouth of our 'sweet ectoplasms' with melted dark chocolate, and then dust them with fine granulated sugar. At this point, we need to leave the ghosts in the fridge inside an airtight container for about 2 hours. After this time, boo!, we can serve our cute treats.[/vc_column_text][/vc_column][/vc_row][vc_row height="auto" css="%7B%22default%22%3A%7B%22background-color%22%3A%22%23f5f5f5%22%2C%22margin-top%22%3A%226px%22%2C%22margin-bottom%22%3A%226px%22%2C%22padding-top%22%3A%2218px%22%2C%22padding-bottom%22%3A%2218px%22%2C%22border-style%22%3A%22solid%22%2C%22border-left-width%22%3A%221px%22%2C%22border-top-width%22%3A%221px%22%2C%22border-bottom-width%22%3A%221px%22%2C%22border-right-width%22%3A%221px%22%2C%22border-color%22%3A%22_header_middle_text_hover%22%7D%7D"][vc_column width="1/4" css="%7B%22default%22%3A%7B%22background-color%22%3A%22%23f5f5f5%22%2C%22padding-left%22%3A%220%22%2C%22padding-top%22%3A%220%22%2C%22padding-bottom%22%3A%220%22%2C%22padding-right%22%3A%220%22%2C%22border-left-width%22%3A%221%22%2C%22border-top-width%22%3A%221%22%2C%22border-bottom-width%22%3A%221%22%2C%22border-right-width%22%3A%221%22%2C%22border-color%22%3A%22_header_middle_text_hover%22%7D%7D"][us_image image="120" size="full" align="center" css="%7B%22default%22%3A%7B%22border-style%22%3A%22solid%22%2C%22border-left-width%22%3A%221%22%2C%22border-top-width%22%3A%221%22%2C%22border-bottom-width%22%3A%221%22%2C%22border-right-width%22%3A%221%22%2C%22border-color%22%3A%22%23333333%22%7D%7D"][/vc_column][vc_column width="3/4"][vc_column_text css="%7B%22default%22%3A%7B%22color%22%3A%22_header_middle_text_hover%22%2C%22font-family%22%3A%22Arial%2C%20Helvetica%2C%20sans-serif%22%2C%22font-weight%22%3A%22400%22%2C%22font-size%22%3A%2224px%22%2C%22margin-top%22%3A%220%22%2C%22margin-bottom%22%3A%220%22%2C%22padding-top%22%3A%220%22%2C%22padding-bottom%22%3A%220%22%7D%7D"]To make this recipe, we recommend
[/vc_column_text][vc_column_text css="%7B%22default%22%3A%7B%22color%22%3A%22_content_faded%22%2C%22font-family%22%3A%22Arial%2C%20Helvetica%2C%20sans-serif%22%2C%22font-weight%22%3A%22700%22%2C%22font-size%22%3A%2222px%22%2C%22margin-top%22%3A%226px%22%2C%22margin-bottom%22%3A%226px%22%2C%22padding-top%22%3A%220%22%2C%22padding-bottom%22%3A%220%22%7D%7D"]Type 00 Soft Wheat Flour [/vc_column_text][vc_column_text css="%7B%22default%22%3A%7B%22font-family%22%3A%22Arial%2C%20Helvetica%2C%20sans-serif%22%2C%22font-size%22%3A%2214px%22%2C%22line-height%22%3A%2218px%22%2C%22margin-bottom%22%3A%220%22%2C%22padding-top%22%3A%220%22%2C%22padding-bottom%22%3A%220%22%7D%7D"] [/vc_column_text][us_btn label="SEE ON TIBIONA.IT" link="url:https%3A%2F%2Ftibiona.it%2Ffarina-tipo-00-di-grano-tenero.html|title:SEE%20DETAILS|target:_blank" style="4" css="%7B%22default%22%3A%7B%22margin-top%22%3A%2212px%22%2C%22position%22%3A%22relative%22%7D%7D"][/vc_column][/vc_row]Related articles
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