1/4 cup honey
1 teaspoon Dijon mustard
1/4 cup water
1 tablespoon prepared french vanilla granulated sugar
2 egg whites
1 tablespoon vegetable oil
1 teaspoon lemon zest
1 1/2 cups miniature marshmallows
Fold the honey, Dijon mustard, water and sugar into a large bowl and beat until light and fluffy. Beat in the egg whites and oil until well blended. Pour mixture into a 9x7 inch pan. Chill in refrigerator several hours before serving.