For key visual step-by-step photos, refer to the body of the blog post.

• Line a small pan (I used a 7.5" by 6") with parchment paper and and lightly grease with neutral vegetable oil or (cooking spray). Wipe off any excess oil.
• In a small bowl, combine 1 tablespoon cornstarch, 1 teaspoon icing sugar and 2 teaspoon matcha powder. Give it a stir.
• Add a spoonful of the cornstarch mixture to a sieve and dust the pan and sides. Set aside.
• To the bowl of a stand mixer, add cold water and sprinkle powdered gelatin on top. Let the gelatin bloom, about 5 minutes.
• Add in the vanilla extract, matcha powder and pinch of sea salt to the gelatin mixture.
• In a small saucepan, combine 60ml water with 175g granulated sugar and bring to a boil over medium high heat without stirring. Let the syrup reach a temperature of 240ºF on a candy thermometer, without disturbing.
• Once the sugar syrup hits 240ºF on a candy thermometer, remove from heat.
• Start whisking the gelatin mixture on low speed and gradually pour the sugar syrup in a gentle stream.
• Tip: Pour the syrup down the edge of the bowl so it trickles in and doesn't splatter.
• Gradually increase the speed of the mixer and continue to beat until the mixture is lightened in colour, fluffy, glossy and tripled in volume, about 10-15 minutes.
• Transfer the marshmallow mixture to the prepared pan with a spatula.
• Give the pan a few taps to release any trapped air bubbles.
• Smooth out the surface with an offset spatula.
• Dust the top of the marshmallow with the matcha-cornstarch mixture and leave it sit uncovered in a dry, draft-free location for at least 4 hours.
• Test if the marshmallows are ready by lightly pressing the top -- if it feels firm with a little resistance, it's ready.
• Lift the parchment out of the pan and dust a sharp knife with more of the matcha-cornstarch mixture.
• Slice the marshmallows into squares or shapes to your liking and dust the cut edges with the matcha-cornstarch mixture.
• Store the cut marshmallows in an dry, airtight container at room temperature for up to 2 weeks.