I had a question for you cookie pro's out there. I need to make the attached cookie design, but I dont work with royal icing...only fondant or meringue bc for cookies. They would like meringue buttercream used (only).

My question is how would I apply the meringue buttercream so it dries like a flat surface (background)? I dont want to use rolled bc or anything else. I am planning on using meringue bc for the details also.

Any help is appreciated. TIA!

OOhh...that's a good question. I would love to hear the answer as well. And BTW, that cookie is just adorable!!!

Over ice it, by applying too much icing then skillfully scrape off the excess with a scraper larger than the area you want to be smooth--but of course it doesn't ever dry.