Prepare the Baking Meringue.
Pipe a dot of meringue onto a metal flower nail; place a 3 inch square of wax paper on flower nail.
Spoon meringue into a decorating bag fitted with large rose tip No. 126; holding wide end of tip down, pipe a flower onto wax paper, slowly rotating the nail as you pipe to form the flower.
Transfer wax paper square to a baking sheet; repeat with remaining meringue.
Bake at 225° for 1 hour and 45 minutes; turn off oven, and cool in oven 2 hours.
Remove from oven; Cool on wire rack.
Peel the flowers from wax paper and use immediately, or carefully layer the flowers between wax paper in an airtight container.
Store at room temperature up to 2 days, or freeze for several weeks.