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Whip egg whites and cream of tartar to stiff peaks
Bring honey, sugar, and water to 246°F on the stove
Slowly stream the hot honey mixture into the mixer while beating on low speed
Add vanilla bean paste and salt to the mixture
Crank mixer to high speed for 8-10 minutes until stable and fluffy
Transfer to a jar and enjoy within one week (or 2-3 days if using maple syrup, and refrigerate)