Dust your molds with a generous mixture of powdered sugar and cornstarch.

In a medium bowl, combine ½ cup cold water and the unflavored gelatin. Let it sit for 10 minutes.

In a saucepan over medium heat, combine the granulated sugar, light corn syrup, salt, and the remaining ½ cup of cold water. Stir until the sugar has dissolved, then bring the mixture to a full boil.

Cook until the mixture reaches 240°F on a candy thermometer, about 10 minutes.

Once the syrup reaches temperature, slowly pour it into the bloomed gelatin while mixing on low speed. Increase the speed to high and whip for about 10-12 minutes until thickened and glossy.

Spoon the marshmallow mixture into the prepared molds and smooth the tops.

Let the marshmallows sit at room temperature for at least 6 hours or overnight.

Once set, carefully remove the marshmallow eggs from the molds and dust with additional cornstarch and powdered sugar.

Decorate with edible glitter or stamp with wafer paper as desired.