Final answer:
The belief that a poached meringue always yields a soft meringue regardless of the sugar ratio is false; while the poaching method yields a softer meringue, sugar levels still affect texture and stability.
Step-by-step explanation:
The statement that a poached meringue always produces a soft meringue regardless of the sugar ratio is false. The texture and stability of a meringue can indeed be influenced by the amount of sugar used. While the cooking method is essential, the sugar ratio plays a crucial role in determining the firmness and sweetness of the meringue. A higher sugar ratio usually results in a firmer and more stable meringue because the sugar absorbs moisture and can help the egg whites hold their structure. However, when poaching meringues (also known as "ile flottante" or floating islands), the resulting texture is generally softer and more delicate compared to baked meringues, but variations in sugar ratio can still lead to noticeable differences in texture.