All the experts insist that a meringue must be made with room-temperature eggs. Why?
I ask because my experience runs completely opposite, at least when it comes to flourless/nut-based desserts where the principal (possibly only) ingredients are egg whites, sugar, and nut meal. If I fold the nuts into a meringue that started with room-temperature eggs, it collapses dramatically. If the meringue started with cold eggs, it still loses some volume when the nuts are added, but not nearly as much. Also, baking the cold meringue is much less likely to result in a runny mess.
Am I doing something wrong, or is there a secret exception to the room-temperature rule that people neglect to mention?