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

In a mixing bowl, whip the egg whites on medium speed until soft peaks form, about 3-5 minutes.

Gradually add the sugar, one tablespoon at a time, and increase the speed to high. Beat for another 5-7 minutes until very stiff peaks form.

Gently fold in the cornstarch and dried rose petals (and rose extract if using).

Pipe or spoon the meringue onto the prepared parchment in circles about 3-4 inches wide, creating a slight mound in the center.

Bake in the preheated oven for 1 hour, avoiding opening the door.

Turn off the oven and let the meringues cool inside for about 30 minutes.

Whip the cream until soft peaks form. Fill each meringue with whipped cream and optionally top with fresh fruit or compote.