In saucepan, combine dried roselle flower with water and bring to boil over medium heat for about 20 minutes, or until reduced to 50g, then strain and reserve for meringue.

Combine sugar with reserved roselle water in saucepan, heat to melt and combine.

Whip egg whites in KitchenAid with cream of tartar to soft peaks, then slowly stream in melted roselle syrup, continue whisking until meringue is formed, season as needed and transfer to pastry bags for service.