Place the egg whites and lemon juice in a stand or hand mixer with whisk attachment and whisk at high speed for 1 minute. Turn the speed down to medium and sprinkle in all of the sugar while machine is running. Add the honey to the egg whites, increase the speed to high and whisk for 3 minutes or until stiff peaks form.

Place the meringue into a bowl. At this point, you can add food coloring if desired by simply adding a couple of drops to mix until you have reached the desired color. Mix food coloring into the meringue.

Place the meringue in a pastry bag with a star tip and pipe 16 assorted shapes onto a 12" x 17" baking sheet with parchment paper.

Bake at 200 - 225°F for about 2 hours or until completely crunchy.

Store in an airtight container.