Begin by making the Meringue Girls Mixture. Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper, evenly distribute the sugar on top of the parchment paper, and bake the sugar in the oven for about 5 minutes until the edges of the sugar are just beginning to melt. Getting the sugar hot before you incorporate it helps it dissolve into the egg whites more quickly.

Meanwhile, make sure your stand mixer's bowl is free of grease, and then add the egg whites. Mix them with the whisk attachment at low speed until bubbles form, then increase the speed to high and beat just until the egg whites hold stiff peaks and you can hold the bowl upside down without them sliding out.

By now, the sugar in the oven should be done. With the mixer going at high speed, add a tablespoon of sugar at a time until it is all incorporated into the meringue mixture, but avoid adding any caramelized chunks from the edges of the baking sheet. Continue mixing at high speed until the mixture is thick and glossy, about 5-7 minutes. If you rub a bit of the meringue between your fingers and still feel the grain of the sugar, not all of it has dissolved and it needs to be beaten a bit more. It it's smooth, it's ready for use!

Preheat the oven to 200 degrees Fahrenheit. Dab a small blob of meringue on each corner of a large baking sheet, then line with parchment paper, using the meringue-like glue to stick the paper down.

Finely grind half the pistachios. Gently fold one-half of the ground pistachios along with the rose water into the meringue mixture. Be very careful not to knock out any volume.

Working quickly, spoon the meringue mixture onto the center of the prepared baking sheet and shape into a 10-inch spiky circle with your spoon. Then use the back of the spoon to form a large well in the center of the meringue. Sprinkle with the rest of the ground pistachios and bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the meringue is crisp on the outside and easily lifts off the parchment. Let cool completely on the baking sheet.

Slice the figs into quarters and roughly chop the remaining pistachios. Now you are ready to plate up.

Remove the cooled meringue from the parchment and set it in the center of a serving platter. Spoon the yogurt into the well of the meringue, allowing some to ooze down the sides. Place most of the figs on top of the yogurt and scatter a few around the platter. Drizzle everything with the honey. Finish the masterpiece by scattering the chopped pistachios and fresh rose petals over the top.