Ok so I am making red velvet cupcakes for a birthday at work and I want to make a meringue frosting.
BUT....... I have to make everything the night before. I have only made meringue frosting once before and I am afraid if they sit over night, the frosting will fall and be yukky.
Can anyone help me? What are the rules of meringue frosting. How long does it last and what recipe would be most durable so they stay exactly how intended.