1- Mix cornstarch and powdered sugar together and dust a baking sheet evenly to prepare the work surface.

2- Bloom the gelatin by softening the powdered gelatin in 60 ml of water or soaking gelatin sheets in water, then squeeze out excess water.

3- In a mixer, whisk egg whites until frothy, add a pinch of salt and vanilla extract, and continue mixing at low speed.

4- Combine granulated sugar, golden syrup, and 60 ml water in a saucepan and cook over medium-high heat until the syrup reaches 99°C (210°F).

5- Increase mixer speed to high. When the syrup reaches 118°C (245°F), pour it in a steady stream into the egg whites while mixing continuously; whip for 10 minutes.

6- Melt the bloomed gelatin using residual heat from the syrup pot without applying direct heat, then add it to the mixer and whisk until the mixture cools (5 to 8 minutes).

7- Pipe the marshmallow mixture into ghost shapes on the prepared baking sheet, pausing briefly between piping strokes.

8- Let the marshmallows rest at room temperature for at least 2 hours before decorating with melted dark chocolate faces, using a toothpick to dot the chocolate.

9- Allow the marshmallows to cure uncovered at room temperature for an additional 4 hours or overnight. Dust with the remaining cornstarch-powdered sugar mixture before storing.