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Special equipment: mini muffin tin, kitchen torch
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For the apple puffs: Place the apples in a medium pot with 1/2 cup water, the honey, butter, lemon juice and cinnamon.
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Stir and cook over medium heat until the apples soften, 10 to 15 minutes.
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Remove from the heat and stir in the walnuts.
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Set aside.
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Preheat the oven to 350 degrees F and place a rack close to the center of the oven.
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On a lightly floured surface, roll the puff pastry to about 1/8-inch thick and cut the pastry into 3-by-3-inch squares.
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Press the squares into the wells of a mini muffin tin and poke the bottoms with a fork to dock.
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Place a heaping tablespoon of the apple mixture in the center.
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Repeat for the remaining pieces of pastry and apple filling.
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Bake until the pastries are puffed and golden, 25 to 30 minutes.
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Transfer the apple puffs to a wire rack to cool while you make the meringue.
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For the meringue: In the bowl of a standing mixer fitted with a whisk attachment, beat the sugar, lemon juice and egg whites on medium speed until the meringue is glossy, smooth and holds a stiff peak.
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Dollop a tablespoon of the meringue on top of each puff and use a kitchen torch to brown the outside.
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Alternatively, place the puffs on a baking sheet and broil until the meringue is lightly browned, 2 to 3 minutes.
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Serve at room temperature.
