Final answer:
Low sugar meringue is not always soft.
Step-by-step explanation:
The statement "Low sugar meringue is always soft" is False.
The texture of meringue is largely affected by the ratio of sugar to egg whites and the method of preparation. In traditional meringue recipes, sugar is typically added to stabilize the egg whites and create a firm, crisp texture.
However, it is possible to make a low sugar meringue that can still achieve a light and delicate texture. This can be done by using alternative sweeteners or reducing the amount of sugar used while adjusting the recipe and cooking technique accordingly.