Let’s create these stunning Chocolate-Dipped Strawberry Meringue Roses! Precision and patience are key, especially with meringue. First, prepare your oven and egg whites.

Place the 3 large egg whites in a large, spotlessly clean, grease-free bowl. Let them stand at room temperature for 30 minutes. Preheat your oven to a very low 225°F (110°C). Line two large baking sheets with parchment paper.

Prepare Strawberry Sugar: While egg whites rest, place the 1/4 cup granulated sugar and 1/4 cup freeze-dried strawberries into a food processor. Process until the mixture becomes a fine powder. Add the dry strawberry gelatin powder; pulse briefly just to blend. Set this pink, fragrant powder aside.

Make the Meringue: Add the optional 1/2 teaspoon vanilla extract (if using) to the room temperature egg whites. Beat the egg whites with your clean electric mixer on medium speed until they become foamy. Increase the speed to high and begin adding the strawberry-sugar-gelatin powder mixture very gradually, about 1 tablespoon at a time. Beat well for about 15-20 seconds after each addition, ensuring the mixture dissolves into the whites.

Continue beating on high speed after all the powder is added until the meringue is very stiff, glossy, and holds peaks that stand straight up without curling when the beaters are lifted. Rub a little meringue between your fingers – it should feel smooth, not gritty (indicating sugar is dissolved). Don’t overbeat until it looks dry.

Pipe the Roses: Prepare your pastry bag by fitting it with the #1M star tip. Carefully transfer the stiff meringue into the pastry bag. Holding the bag vertically about 1/2 inch above the parchment-lined baking sheet, pipe 2-inch wide roses. Start by piping a star in the center, then circle around it in an upward spiral motion to build the rose shape. Pipe roses about 1 1/2 inches apart.

Bake and Dry: Place the baking sheets in the preheated 225°F oven. Bake for 40 to 45 minutes, or until the meringues feel set and dry to the touch. They should not take on much color.

Turn the oven completely off. Leave the meringues inside the closed oven (do NOT open the door!) for another 1 1/2 hours to dry out completely and cool slowly. This is critical for crispness.

Cool and Dip: After the drying time, remove the baking sheets from the oven. Let the meringues cool completely on the parchment paper on the baking sheets or transfer gently to wire racks. Once completely cool, carefully peel the dry meringues off the parchment paper.

Melt the 1 cup bittersweet chocolate chips gently in the microwave (short bursts, stirring) or using a double boiler until smooth.

Holding a cooled meringue rose gently, dip the flat bottom into the melted bittersweet chocolate. Allow any excess chocolate to drip off.

Place the chocolate-dipped meringue rose, chocolate-side down, onto a sheet of waxed paper. Let stand at room temperature until the chocolate is completely set, about 45 minutes or longer (you can chill briefly to speed setting if needed, but room temp avoids condensation).

Store: Once the chocolate is fully set, store the finished meringue roses in an airtight container at room temperature in a dry place. Enjoy!