Sift a generous coating of the powdered sugar and cornstarch mix onto your tray.

Combine the ½ tablespoon of gelatin with the 2 tablespoons of water, and set aside.

Prepare at least one large piping bag for the main frog shape and one small piping bag for the eyes.

Whip the egg white until it reaches a foamy consistency. Gradually add the granulated sugar and continue to whisk until it reaches stiff peaks.

Add the 2 tablespoons of granulated sugar, 2 teaspoons water, and ½ tablespoon of corn syrup to a saucepan. Heat on medium heat until it reaches a rolling boil, and let it boil for 1 minute.

Allow the sugar syrup to cool down a bit and slowly drizzle this mixture into the meringue, continuing to whisk. Melt the bloomed gelatin, and add this to the syrup and meringue mixture.

If you are adding pink cheeks to your marshmallow, set aside some of the marshmallow in a small bowl. Add your matcha powder, and mix it in with a spatula.

Add most of the green marshmallow to the large piping bag (for the body). Add the remaining to the smaller piping bag (enough for the eye details).

Repeat the steps with the remaining white marshmallow, this time dying it with pink food coloring. Add this to a small piping bag.

On the dusted trays, begin piping circles of green from your large piping bag. Use the smaller piping bag to add two green circles for the eyes.

Add two pink ovals just under the green eyes to create the cheeks.

Dust a generous coating of the cornstarch and powdered sugar mixture over all of the marshmallows.

Use a clean paintbrush to lightly dust off the excess powdered sugar from the marshmallows.

Melt the chocolate. You can do this in whatever method you prefer.

Draw two circles with the chocolate to create the eyes. You can add a small, round sprinkle to create an eye-catch.

If the marshmallow set too quickly and you end up with odd blobs, you can still add eyes and decorate them.