Freezing isn't a good idea. Meringues absorb a lot of moisture and will probably end up being soggy. The usual recommendation is to store them in an airtight container at room temperature for up to two weeks.
Thank you, Joan. I will be using them in two weeks. I found a recipe on epicurious for dipping the bottoms in tempered bittersweet chocolate before filling with fruit. I think it sounds intriguing. Have you tried it?