In a bowl, whip the egg whites with the salt at low speed until they become frothy and then add the cream of tartar.
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When you have soft peaks, add the honey one tablespoon at a time while whipping. Beat the meringue until it's thick and glossy and you have firm peaks.
Spoon the meringue into dollops over a baking tray lined with parchment paper.
Bake the meringues at 100°C (210°F) for 1 1/2 hour and at 110°C (230°F) for the last 15 minutes. Leave them to crisp up on a cooling rack.