One of the desserts that always remind me of my childhood is the traditional stuffed milhojas that I enjoyed in El Salvador whenever I visited my grandmother. She would buy them at a popular bakery and I was always so happy to taste the crunchy puff pastry covered in snowy white meringue filled with delicate vanilla flavored cream. I always ended up with my face covered in powdered sugar and meringue, but they were the happiest moments of my trip. Now that I'm older, I sometimes give into my nostalgic cravings and prepare quick and easy versions of my childhood favorite. I find that instead of creating a puff pastry dessert with meringue, I can bake cones filled with the cream to achieve the same flavors with just half the work. This time I thought I could substitute the sugar in the meringue with honey. I ran a few tests and I loved its simplicity, texture and lightly sweet flavor. It's just like making a Swiss meringue made with honey instead of sugar, just follow the same process and the merengue will be perfect. When you prepare it you'll notice that with just two egg whites, you'll end up with more than enough meringue. You might even have some leftover for other desserts. The cones are perfect for any children's party or and afternoon tea with friends. You can have them prepared up to 3 days in advance, just be sure to keep them in a vacuum-sealed container. All you'll have to do is fill them and serve.