Heat the water to a boil then pour over the dried rosehip.
Infuse for 10 minutes then strain and cool the infusion.
Mix together all the ingredients and for best results blend them together well.
Whip the mixture to a light foam using a stand mixer, this will take around 10 minutes.
Pipe the meringue as small mini meringues or as a flat layer on dehydrator sheets.
Dry in a dehydrator at 60°C or a low oven for 12 hours.
Store the finished meringue in an airtight container with silica.