You can freeze them if they are dry and put into an airtight container (lock and lock is good) but if they are dry and in an airtight container you don't have to freeze them! The ones wih the gooey marshmallowy centres tend not to freeze well, the problem is that you won't know if you have succeeded until you thaw them. If you must freeze then IMO the best way is to freeze them as a completed dessert except maybe for garnish and drizzled sauce then take out of freezer just before you want to serve, only long enough for them to begin to thaw. You get a cold sweet ice creamy treat and minimise he risk of that awful weepy collapse (meringues, not the cook ll)