Heat honey in saucepan over medium heat to 118°C.

While honey is heating, beat egg whites in KitchenAid using whisk attachment to stiff peaks, then pour in 118°C honey slowly while whipping, add salt, continue beating for 10–15 minutes until fully whipped, shiny meringue, then whisk in citrus zest, citric acid, jasmine extract, taste and adjust as needed, then reserve in pastry bags with pastry tip for service.