Put the egg whites in a bowl and start whisking with an electric mixer while slowly adding the sugar. Whisk until the egg whites are glossy and “pearl like” in appearance.

Fold in the rose syrup and pink colour (optional) and mix well.

Line a baking tray with baking paper. To shape the meringues fit your piping bag with a 1M Wilton tip and fill it with the meringue batter.

Twist the end and squeeze the piping bag, to remove any air from it.

Now start piping your roses. Starting in the center, begin piping a circular swirl outward until you reach dimension you like.

Make sure to keep some space in between so they don’t stick to each other while baking.

Bake in a preheated fan forced oven at 80°C – 175°F to 100°C – 200°F for about 2 hours (or longer, for bigger sized meringues). When ready, let them cool down inside the oven before removing them. When completely cold, keep them in an air tight container.

Place the chopped chocolate in a mixing bowl.

Heat the cream to simmering, and pour it over the chocolate, all at once. Allow to stand for 3 minutes.

Use a wire whisk to stir the cream and chocolate together until smooth. Set aside to cool completely.

When the ganache has cooled and solidified, whip it on high speed with an electric mixer until fluffy and spreadable. The consistency should be similar to cake frosting.

Pipe or spread about a tablespoon of the whipped ganache over the back sides of half the meringues. Sandwich another meringue rosette on top.

Keep in an airtight container.