Final answer:
It is false that only high-sugar meringues can be dried; proper drying involves low-temperature baking that allows moisture to evaporate from the egg whites regardless of the sugar content.
Step-by-step explanation:
The statement that only high-sugar meringues can be dried is false. While sugar is important in the formation and stabilization of meringues, having high sugar is not a prerequisite for drying them. Meringues can be made with varying levels of sugar and still dry properly through slow baking at a low temperature, which allows the water to evaporate from the beaten egg whites. The sugar helps in the drying process by absorbing moisture, but it is the temperature and time in the oven that are crucial aspects of drying meringues effectively.