Final answer:
The statement that low sugar meringues will always be hard when cooked is false. Meringues can be soft or hard depending on multiple factors, not just sugar content.
Step-by-step explanation:
The statement that low sugar meringues will always be hard when cooked is false. Meringues can vary in texture from soft and chewy to hard and crispy, and this is influenced by several factors beyond the sugar content, such as cooking temperature, time in the oven, and the presence of acids like cream of tartar. While sugar does help stabilize the egg whites and can impact the texture, you can make a lower-sugar meringue that is not necessarily hard. It is more challenging to get the same texture as a traditional meringue with less sugar, but the use of techniques, like adding an acid or whipping the egg whites to the correct stiffness, can still produce a desirable result.