Whisk together meringue powder, sugar, and 1 teaspoon water in a small bowl until smooth. (The icing must be very thick for the details on the flowers to show. If icing is loose, add more sugar.) Transfer to a pastry bag fitted with a small petal tip.
Cut twenty-four 2-inch squares of wax paper. Working with one at a time, hold the piping bag at a 45-degree angle to the paper with the tip's wide end pointed away and slightly to the left. Move the tip 1/8 inch forward and back again while pivoting to the right to create a ruffled petal. Make four or five petals per flower, overlapping each petal slightly and rotating the paper as you pipe. Switch to a small plain round tip; pipe a dot in the center of each bloom. Let flowers dry overnight. Carefully remove flowers from paper with an offset spatula.
Flowers will keep in an airtight container at room temperature for up to two weeks.