is there a post that explains the differences between the italian, swiss and french meringue icings? how doyou decide which one to make? I have a german customer that is wanting not the typical american sweet icing and im going to suggest one of the meringue based icings, but which one do i suggest? is one easier to make then another? Do they all require refridgeration until serving? how long can they sit out. This will be on a wedding cake. thanks for pointing me in the right direction.