Preheat oven to 170°F. Line cookie pan with parchment paper.

In small bowl, mix meringue powder and water until well combined. Using small paint brush, paint both sides of petals with meringue powder mixture. Sprinkle both sides of petal with sugar and place on prepared pan. Dry petals in oven 1-1/2 to 2 hours, propping oven door open with wooden spoon. Cool on pan 5 minutes. Carefully crumble rose petals and store in air tight container.

For truffles, warm cream in small saucepan until beginning to steam; do not boil. Remove from heat and add 1 bag chopped candy, rosewater and violet extract. Stir until smooth. Place in medium bowl; refrigerate until firm, about 1 hour. Scoop and roll 1 in. diameter balls, place on parchment-lined cookie pan.

In large bowl, melt remaining candy according to package instructions. Drip truffles in candy and place on parchment. Sprinkle with crushed candied rose petals. Chill until set, about 15-20 minutes.