Preheat the oven to 110°C and line a large baking sheet with baking parchment.
Fit a piping bag with a small star nozzle.
Whisk the egg white in a clean bowl until stiff peaks form.
Whisk in the sugar one tablespoon at a time until fully dissolved.
Create a ripple effect in the meringue using food colouring on a cocktail stick.
Transfer the mixture to the piping bag and secure the parchment with small dots of meringue.
Pipe small meringues onto the parchment and bake for 100 minutes.
Allow meringues to cool after baking.
Melt the white chocolate over a pan of simmering water and stir in the rosehip syrup.
Roughly chop the rose petals using a food processor or knife.
Spread chocolate on each meringue base, dip in rose petals, and let set.