1. Prepare the cornstarch molds

• Pour cornstarch into a large baking tray or shallow dish.
• Use the back of a plastic egg, spoon, or egg-shaped mold to press egg-shaped indentations into the cornstarch.
• Smooth and shape as needed for consistent egg cavities.

2. Bloom the gelatin

• In the bowl of a stand mixer or a large mixing bowl, pour ½ cup cold water.
• Sprinkle the gelatin evenly over the water and let sit for 10 minutes to bloom (hydrate).

3. Make the sugar syrup

• In a medium saucepan, combine ½ cup water, granulated sugar, corn syrup, and salt.
• Stir gently and heat over medium heat until sugar dissolves.
• Increase heat to high and bring to a boil without stirring.
• Use a candy thermometer and heat to 115°C (240°F), the soft-ball stage.

4. Whip the marshmallow

• Carefully pour the hot syrup into the bloomed gelatin while mixing on low speed.
• Increase mixer speed to high and beat for 8–10 minutes, or until the mixture is fluffy, thick, and glossy.
• Add vanilla extract and mix briefly to combine.

5. Fill the molds

• Transfer the marshmallow mixture into a piping bag or use a large spoon.
• Pipe or spoon marshmallow into each egg-shaped cavity in the cornstarch mold.
• Smooth tops with a damp spatula if needed.
• Let set uncovered at room temperature for at least 4 hours or overnight.

6. Unmold the eggs

• Gently lift the marshmallows from the cornstarch mold.
• Brush off excess cornstarch with a soft pastry brush or clean hands.

7. Decorate the marshmallow eggs

• Roll marshmallows in colored sanding sugar or plain sugar for a classic finish.
• For colored sugars, mix a drop of food coloring into granulated sugar and dry thoroughly before use.
• Alternatively, dip the marshmallow eggs in melted chocolate and decorate with sprinkles or piped icing.
• Allow chocolate to set completely on parchment paper.

8. Store and serve

• Store decorated marshmallow eggs in an airtight container at room temperature for up to 1 week.
• Avoid refrigerating, as moisture can affect texture.