Using a hand blender, puree 100g of lychee

Whisk the egg whites and salt to form stiff peaks.
Meanwhile, in a saucepan add the lychee puree, powdered sugar and Agar-agar.
Mix well, over medium heat, bring to a boil until the syrup reaches 121°C.

Gently add the hot syrup in a thin stream to make the Italian meringue.
Beat until the mixture has cooled and is firm.

Place parchment paper in a pan, mix the icing sugar and cornstarch and cover the pan with half of it.

Pour the marshmallow and spread well over the entire surface, you can add dye for more color, using a toothpick draw random curves for a marbled effect.
Cover with the other half of the cornstarch-icing sugar mix.

Refrigerate for at least 2 hours, at best overnight.
Cut into the shape that suits you, for an easy cut, cover the knife or cookie cutter in the residue of cornstarch-icing sugar mix.