Place the egg whites and lemon juice in a blender and mix on high for 1 minute. Lower speed to medium and sprinkle sugar in the mix as the blender mixes. Add the honey to the egg whites. Increase the speed again to high and mix for 3 minutes or until peaks form.
Place the meringue in a bowl. At this point, you can add food coloring if you wish. Mix until the color is blended well throughout.
Place the meringue in a pastry bag with a star point. Get a 12”x17” baking tray, place wax paper on the bottom, and begin to form 16 pieces in curl shapes.
Bake at 200°-225°F for about 2 hours or until the meringues are crunchy.