1. Put cornstarch in the baking dish.
2. Place the oven at 150 degrees to preheat and bake for 5 minutes, let cool and sift into the baking tray.
3. Gelatine tablets are soaked in drinking water.
4. Use a measuring spoon to make a small round hole and set it aside for later use.
5. Add the lemon juice to the egg whites and beat them until thick foam, then add 10 grams of fine sugar, and beat until hard foaming.
6. Put the remaining 37 grams of caster sugar into the milk pot, then add 37 grams of maltose and 21 grams of water.
7. Heat to 118 degrees (if there is no thermometer, heat until the sugar is completely melted, the liquid is transparent, and densely begins to bubble, then you can turn off the heat.) Then turn off the heat and add the drained gelatine slices while hot, and stir until melted.
8. Add the cooked solution to the meringue.
9. Use an electric whisk to continue whisking until thick and streaks appear.
10. Then put it in the piping bag.
11. Then cut out a small mouth and squeeze the marshmallows into the small round cornstarch.
12. After squeezing everything, cover the marshmallow with the surrounding starch and wait for it to set.
13. After a few minutes, use a sieve to remove the starch on the surface of the marshmallow, and place it in a baking tray for 4 to 5 hours until the surface is completely dry.
14. Put the chocolate in a bowl and melt in water.
15. Take a piece of marshmallow and put on the melted chocolate.
16. Put another marshmallow on it and let the chocolate solidify.
Tips:Leave a little empty door between each marshmallow and cover it with cornstarch.
