Directions:
Prepare the Pan:
Line an 8×8-inch baking pan with edible rice paper sheets or parchment paper. If using parchment paper, lightly grease it to prevent sticking.
Whip the Egg Whites:
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites with a pinch of salt until stiff peaks form. Set aside while you prepare the sugar syrup.
Make the Sugar Syrup:
In a medium saucepan, combine the granulated sugar, honey, corn syrup, and water. Stir gently to combine and then cook over medium heat without stirring, using a candy thermometer to monitor the temperature.
Cook the syrup until it reaches 250°F (121°C).
Combine Syrup with Egg Whites:
Once the sugar syrup reaches 250°F, immediately but slowly pour it in a thin stream into the whipped egg whites while the mixer is running on low speed. Be careful not to pour the syrup directly onto the whisk to avoid splattering.
After adding the syrup, increase the mixer speed to high and continue beating until the mixture is thick, glossy, and starts to lose its shine (about 8-10 minutes). The mixture should be warm but not hot.
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