Final answer:
The claim that a baked meringue will always be soft regardless of the sugar ratio is false. The sugar ratio and other factors like oven temperature and baking time influence the meringue's texture, allowing for a range from soft and chewy to crisp and dry.
Step-by-step explanation:
The statement that a baked meringue will always be soft regardless of the sugar ratio is false. The texture of a meringue can range from soft and chewy to crisp and dry, depending on several factors, including the sugar ratio, oven temperature, and baking time. Usually, a higher proportion of sugar in a meringue mixture will result in a stiffer and more stable foam that can hold up better during baking, leading to a crisper texture when thoroughly dried out in the oven. In contrast, a lower sugar ratio often leads to a softer and chewier meringue. Therefore, the sugar ratio, along with other baking parameters, significantly influences the final texture of a meringue.