Combine the all-purpose flour, whole wheat flour, salt and baking soda and set aside.

In a standing mixer fitted with the paddle, beat the butter with the confectioners' sugar and granulated sugar until light and fluffy. Beat in the egg, followed by the honey, cream and vanilla. Add the flour mixture and stir until a dough forms.

Pat the dough into a ¼ inch thick (thinner, if you prefer) slab on large baking sheet lined with parchment paper or nonstick foil. Chill for at least 30 minutes or until very firm. Dough starts out very soft, so chilling is necessary.

Preheat the oven to 350°. Using a 1 or 2-inch round biscuit cutter, cut out about 30 rounds (you'll get more with the smaller cutter). Arrange on two large cookie sheets and bake one sheet at a time on center rack for 10 minutes or until the bottoms are nicely browned. Transfer the cookies to a rack to cool.

Prepare the marshmallow. Fit a large pastry bag with a ½ inch round tip.

Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment.

Put ¼ cup of water in a small bowl and sprinkle the packet of gelatin over it. Stir well.

In a small saucepan, combine the remaining 8 teaspoons of water, sugar, corn syrup and salt. Using medium heat, heat without stirring until a candy thermometer registers 240 degrees (soft ball stage).

While the syrup heats, beat the eggs with the whisk attachment until stiff peaks form. If eggs form peaks before syrup reaches 240, stop the mixer. When the syrup hits 240 degrees, turn the mixer back on and pour it into the egg whites in a thin stream. Use a rubber scraper to make sure you get it all.