1. Spread the cornstarch in the baking tray, bake at 130°C for 60 minutes, let cool and set aside
2. Wash the eggs and dry them, cover them with plastic wrap, press the small pit with the rounder end, press it again in the original position after pressing once to make the pit stronger
3. The gelatin is cut into small pieces and soaked in ice water
4. Add lemon juice to the egg whites in B to make coarse soaking, add fine sugar and beat until it is close to dry egg whites.
5. Put the granulated sugar and water in C into the pot, cook on low heat to 118 degrees (no need to stir, otherwise it will crystallize), turn off the heat, remove the soaked gelatine slices and put them in the sugar water, stir to melt
6. Pour the sugar water into the egg whites and beat at high speed
7. Take a small amount of beaten egg whites and add pink pigment to color, and put them into two piping bags respectively
8. Cut as small as possible to eliminate some big bubbles when squeezing, squeeze the white ball first, and then squeeze four points and a heart shape with pink
9. Now it’s hot, put it in an air-conditioned room to dry overnight, and then sprinkle the starch on the marshmallow to cover it, use a sieve to sift off the excess starch (try not to touch it before the powder is stained, it is easy to stick)
