Meringue - Dry Crisp And Impossibly Delicate
As far as the meringue goes, you're probably aware there are several kinds, hard, soft, and italian. These are described here: https://www.incredibleegg.org/eggcyclopedia/m/meringue/.

Obviously you want a hard meringue, which is the driest kind. Beyond that, the article says the main factor affecting dryness is the humidity of the baking environment. If you live in a desert your dessert will be drier. A dehumidifier would probably help. It states that the moisture is primarily absorbed into the sugar so reducing the amount of sugar might also help. 

Finally, the article also states that baking at a low temperature for a longer time dries the meringue more thoroughly and evenly.