Let’s create these delicate Strawberry Meringue Roses:

1. Prepare Oven and Egg Whites:

Place the egg whites in a large, meticulously clean, dry bowl (preferably glass or metal). Let them stand at room temperature for 30 minutes.

Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper.

2. Make Strawberry Powder:

Place the ¼ cup granulated sugar and the freeze-dried strawberries in a food processor.

Process until the mixture is a fine powder.

Add the strawberry gelatin powder to the food processor. Pulse briefly just to blend. Set this pink powder mixture aside.

3. Whip the Meringue:

Beat the room temperature egg whites with an electric mixer (stand mixer with whisk attachment preferred) on medium speed until foamy. Add cream of tartar here if using. Add vanilla extract now, if desired.

Gradually add the 1 cup of granulated sugar, about 1 tablespoon at a time, beating on high speed after each addition until the sugar is completely dissolved. You shouldn’t feel any grit when rubbing a bit between your fingers. This process takes several minutes.

Continue beating on high speed until stiff, glossy peaks form. The meringue should hold its shape firmly and look shiny.

4. Fold in Strawberry Powder:

Gently fold the prepared strawberry-sugar-gelatin powder into the stiff meringue using a large rubber spatula until just combined. Be careful not to deflate the meringue volume.

5. Pipe the Roses:

Cut a small hole in the tip of a large pastry bag. Insert a #1M star tip (or similar large open star tip).

Transfer the strawberry meringue to the pastry bag.

Hold the bag perpendicular to the parchment-lined baking sheet. Starting from the center, pipe a tight spiral outwards to create 2-inch wide rose shapes. Leave about 1 ½ inches between each rose.

6. Bake and Dry:

Bake the meringues until they are set and feel dry to the touch, 40-45 minutes. They should not brown, but feel crisp on the outside.

7. Cool Completely in Oven:

Turn off the oven. Do not open the oven door. Leave the meringues in the turned-off oven for 1 ½ hours to cool down slowly and dry out completely. This is crucial for crispness.

Remove the baking sheets from the oven. Let the meringues cool completely on the baking sheets on wire racks.

8. Dip in Chocolate:

Once completely cool, carefully remove the meringues from the parchment paper.

Melt the bittersweet chocolate chips (with optional shortening, if using) in a microwave-safe bowl or double boiler until smooth.

Carefully dip the bottom (flat side) of each meringue rose into the melted chocolate.

Allow any excess chocolate to drip off.

9. Set Chocolate:

Place the chocolate-dipped meringues on waxed paper.

Let stand at room temperature until the chocolate is completely set, about 45 minutes or longer.

10. Store:

Store the finished meringue roses in an airtight container at room temperature. Enjoy