1.Preheat oven to 150 C° (300F°) gas mark 3.
2.In a large bowl, whisk egg whites until half risen, add sugar gradually while whisking all the time till meringue is stiff and glossy and all the sugar has dissolved.
3.Fold the ground almonds and the rosewater with the meringue carefully, taking care not to deflate the mixture.
4.Pipe the mixture, or put heaped teaspoons, spaced well apart (6-7 cm.), on three baking trays lined with silpat, baking parchment, or wax paper.
5.Bake meringue 25 to 30 minutes, remove from oven, and leave on the trays 5-10 minutes.
6.Transfer meringues to a wire rack to cool completely.
7.Dust with icing sugar, decorate with rose petals and serve.
NOTE: Meringue kisses keep 2 weeks, well covered in a closed container!