Preheat the oven to 350ºF and lightly grease an 8″ baking pan. Cut 2 strips of parchment paper the width of the baking pan, then place them into the pan crosswise.

Mix together the almond flour, tapioca starch, baking powder, coconut sugar, and sea salt until combined. Add the melted ghee, eggs, and vanilla extract and mix until combined again.

Scrape the batter into the prepared baking pan, and carefully spread it as evenly as possible into the pan. Bake the blondie brownie base until puffed in the middle, about 15 minutes. When the brownies are done, let them cool on the counter while you make the chocolate layer.

For the chocolate layer, melt the chocolate chips and ghee together over low heat, stirring constantly until all the chocolate chips have melted. Pour the chocolate layer over the brownie base, and chill in the refrigerator or freezer just until the surface of the chocolate has set up, (about 20 minutes in the freezer). You can also leave them at room temperature at this point for several hours until you’re ready to serve them. Then briefly chill the brownie base to make sure the chocolate is set up before topping with the meringue.

To make the marshmallow meringue, add the egg whites and honey to a small saucepan or double boiler pan if you have one. Place the saucepan or double boiler over another pan of barely simmering water to create a double boiler. Make sure if you’re using 2 saucepans together that you don’t tip the pan because any water in the meringue will ruin it. Whisk the egg whites and honey together in the double boiler until they reach a temperature of 145ºF on an instant read thermometer. While you’re making the marshmallow meringue, preheat the oven on the broiler setting.

Pour the egg white mixture into the bowl of your electric mixer, add the cream of tartar, and beat with the whisk attachment until stiff peaks form, 5-8 minutes. Then spread the marshmallow meringue evenly over the chilled chocolate layer. Broil the meringue on the top rack until it’s golden brown and toasty like a marshmallow, about  3-5 minutes.

Serve immediately for the crispiest marshmallow meringue. Refrigerate any leftovers for 3 days, the meringue will soften in the refrigerator, but they still taste great!