Why are the meringues cooked at fairly low oven temperature?

Meringues are cooked at a low oven temperature to ensure they dry out slowly and evenly without browning. This gentle heat allows the proteins in the egg whites to stabilize and create a light, airy texture while preventing the sugars from caramelizing. Cooking at low temperatures also helps achieve that desired crisp exterior while keeping the inside soft or chewy, depending on the recipe.