my mother used to use a bit of brown sugar as well as white, as this gave them a lovely golden colour. and then she cooked them very very slowly. they were just like you want them.

cook them very very slowly, in a really low oven. and add a bit of brown sugar to the egg whites, as well as white - it gives them a lovely golden colour

If you add a teaspoon of vinegar to the mix the baked meringue has a lovely squigsy centre.