Prepare a pastry bag fitted with a large plain pastry tip. Set aside.

Fill a bowl with ice water and add gelatin sheets. Soften or “bloom” the gelatin for 5-10 minutes, then gently squeeze out the excess water. Set aside.

Meanwhile, combine the honey, sugar, corn syrup, and water in a heavy-bottomed saucepan and bring to a simmer over medium heat. Stir to dissolve the sugar. Once dissolved, cook without stirring until a candy thermometer reads 230°F. Continue to cook (watching carefully) while you prepare the egg whites.

When the syrup reaches 230°F start beating the egg whites with an electric mixer on high speed until firm peaks have formed. As soon as the honey mixture reaches 240°F, slowly pour the mixture into the egg whites with the mixer running on medium speed.

Once you have added three-quarters of the honey mixture, add the bloomed gelatin sheets, followed by the rest of the honey mixture.

Increase the mixer speed to high. Continue to beat the marshmallow mixture for about 10-13 minutes with a bowl of ice under the mixing bowl to help cool the mixture. The mixture will increase in volume and start to thicken.

Once thickened, fill the pastry bag with some of the marshmallow mixture. Allow mixture to rest for 2 minutes before piping onto the whoopie pies.