Meringue will be crispy. Don't worry if it breaks apart into uneven pieces. That is part of its charm.
This nonstick, non-burn paper is the best way to line a baking sheet. Look for it in your supermarket. It can be wiped off and reused for multiple batches of the same recipe. In the case of meringues, it is the best way to prevent sticking as a greased pan would interfere with how the meringue bakes up.
Meringues will turn chewy if exposed to humidity. For best results, store the meringue in an airtight container at room temperature for up to 2 days.