In a saucepan, mix the water, sugar and honey, then cook at 121 °C/ 250° F.
Soften the gelatine aside in cold water.
Whip the egg whites until frothy.
Mix the gelatine with the syrup off the heat.
Pour this mixture and the vanilla in small streams over the egg whites while continuing to beat until the mixture cools.
On a sheet of baking paper, sprinkle the icing sugar/starch mixture. Spread the marshmallow dough.
Sprinkle the marshmallows with the icing sugar/starch mixture and leave it to rest for 2h30.
Cut out the desired shapes while making sure that your cutting utensil is also covered by sugar/starch.
Once your marshmallow is set and cut out in your desired shape:
In a separate bowl, melt some chocolate with vegetable oil.
Using a toothpick dip your marshmallow in the chocolate and let it set on some baking paper.