Place egg whites and cream of tartar in a stand mixer
Using a whisk attachment, beat egg whites for 3-5 minutes until stiff peaks form
In a medium sauce pan, add honey, maple syrup, and water, stir to combine
Turn heat to medium and cook until edges start to bubble, remove from heat
Add honey mixture to stiff egg whites and continue to beat on medium high until stiff peaks form again
Add vanilla extract and beat for another minute
Use immediately as icing for a cake or store in an airtight container in the fridge or pantry for up to 2 weeks
Use in place of store bought marshmallow fluff for a healthier alternative