Begin by allowing the egg whites to sit at room temperature for 30 minutes.

While the egg whites are coming to room temperature, preheat your oven to 225°F (107°C).

In a food processor, blend the granulated sugar and freeze-dried strawberries until they reach a fine, powdery consistency.

Using an electric mixer, beat the room-temperature egg whites on medium speed until foamy, then gradually add the strawberry-sugar mixture.

Carefully transfer the meringue mixture into a pastry bag fitted with a star tip. Pipe 2-inch roses onto the prepared baking sheets.

Place the baking sheets in the preheated oven and bake for 40 to 45 minutes until dry to the touch.

Once the meringues are cool, melt your bittersweet chocolate chips and dip the bottoms of each meringue into the melted chocolate.

To store, transfer the meringue roses to an airtight container at room temperature.