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In the bowl of your stand mixer, whip the egg whites until they’re frothy, about a minute.
Add in the cream of tartar and sea salt then whip to soft peaks (a few minutes).
While they're whipping, add the freeze-dried blueberries to a food processor or blender and blend until powder form and no clumps remain.
Once the egg whites are in stiff peaks, add the blueberry powder and whip again for a minute.
In a medium/large pot, combine water, honey, and maple syrup. Set on the stove, turn the heat to medium and let it come to a boil.
Keep it at a boil until it reaches 240ºF.
Remove the syrup mixture from the heat. While the mixer is going on medium/high, very slowly pour into the egg whites.
Once the syrup is all added, increase the speed and whip until the mix is thick and glossy (2-3 minutes).
Add in the vanilla and whip for another minute.
Place in a large jar or container.