This does have a distinct honey taste and is best used for small treats, like truffles.
3 egg whites (room temperature)
1/4 tsp of cream of tartar
2/3 cup granulated sugar
1/4 cup water
3/4 cup honey
1 tsp vanilla
In a large bowl whisk the egg whites and cream of tartar (sprinkle the tartar on top of the egg whites) until soft peaks form. By hand this will take 15 to 20 minutes.
Place the sugar, water, honey and vanilla into a saucepan and bring to a boil.
Use a candy thermometer and cook until the firm ball stage (246F), about 5 minutes or so. (No thermometer? Cook like you do your jelly)
Remove from heat.
Slowly drizzle the honey mixture into the egg whites, whisking until light and fluffy. By hand this takes 20 minutes, more or less. With an electric beater, 10 minutes.
Can be refrigerated for up to four weeks.