Using nuts in pavlova meringue I want to use ground nuts in a pavlova meringue, but I am having difficulty deciding what cooking technique would be best to use - recipes for meringue with nuts added seem to require a higher heat (350f/ 175 C) and shorter cooking time, cooling out of the oven, whereas the traditional pavlova meringue requires a hot oven turned low and cooling completely in oven. I want the base to have the texture of a traditional pavlova, I suspect the other method produces a moister, chewier result, but would like to be sure. Also, if making in the traditional style, should I still add cornflour or will the nuts substitute for the cornflour?
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).