How do you get the inside of a meringue gooey?

To achieve a gooey interior in meringue, bake it at a lower temperature for a longer time, allowing the outside to set while keeping the inside soft. Additionally, under-whipping the egg whites slightly can help retain some moisture. Once baked, let the meringue cool in the oven with the door ajar to prevent cracking, which can also help maintain that desirable gooey texture.