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pamelavalarie
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In the bowl of your stand mixer, whip the egg whites until they’re frothy (you can also use a hand mixer!). It's important that your bowl is super clean and doesn't have any oil residue, as this can prevent the egg whites from whipping.
Add in the cream of tartar and salt, then whip to soft peaks (a few minutes).
When they reach soft peaks, you can turn off the mixer and start making the syrup.
In a medium/large pot, combine water, honey, and maple syrup. Set on the stove, turn the heat to medium and let the mixture cook until it reaches 240ºF.
Remove the syrup mixture from the heat. While the mixer is going on medium, slowly pour into the egg whites.
Once the syrup is all added, increase the speed and whip until the mix is thick and glossy (about 5 minutes).
Add in the vanilla and whip for another minute, then pour into a storage container and serve or store for up to 1 week!