I do meringues at 100 degrees. Usually on top of lemon tart, so haven't experienced the sticking to parchment problem, but you can buy edible parchment - used to be called rice paper, but not always made of rice these days.
My mum swears by cooking them overnight at the lowest oven temperature available and she's also been known to put them in again the following night!
The trick is to dry them out all the way through and then they normally come off the paper without too much problem. I use greaseproof paper and grease it too before I put the meringue on.
Also check how much sugar you're putting in - it's roughly two ounces to every egg white which must be stiffly whipped (until it stays in stiff peaks in the bowl when the bowl is held upside down) before the sugar is added.