Eggs – Freezing a meringue

Try this: separate the white from the yolk 3 or 4 days before you want to make meringue. Keep the white in an hermetic box in the fridge and take them out of the fridge one hour before you begin. So the egg white foam will be more stable.

Another trick is to add some drops of lemon juice to the egg white right before you beat them.

A meringue with nuts in it is called a "japonaise". If you search this, you will see many different recipes for a nutty meringue. All meringues are crunchy in the beginning but become moist when left out or filled, provided they are properly cooked in the beginning. I wouldn't worry about the texture as long as you use the meringues right away or store them properly (wrapped air tight and in a dry place - NO HUMIDITY).