It has been a while since I have made NFSC, but I am going to be making some soon. I prefer to use a meringue buttercream to cover them, but was wondering, can you use meringue bc for the detailed work as well? I have used meringue bc to detail on RBC (or maybe it was MMF?) covered cookies, and the detailed work fell OFF! I really dont want to have to use royal icing, it just doesnt work for me (I cant get the consistency right).

What is the trick to not have the detailed work FALL OFF? Do you need to make sure the main frosting is dried first?

Have you tried toba glace? I use it just like RI, I just prefer the taste (Although I haven't tried Antonios). You can detail on RBC just like RI
Just a thought