Final answer:
The texture of high sugar meringues can change with different cooking methods; this claim is true. The sugar content, whisking, and baking conditions are key factors in texture outcomes.
Step-by-step explanation:
The hardness or softness of high sugar meringues can indeed vary depending on the cooking method. This statement is true. When making meringues, the quantity of sugar, the whipping of the eggs, and the baking temperature and duration all play critical roles in determining the texture of the final product. Baking at a low temperature for a longer period tends to produce a drier and crisper meringue, whereas baking at a higher temperature for a shorter period will result in a softer meringue with a chewy center.