Final answer:
When pressure is applied to a properly baked hard meringue, it will typically crack or shatter due to the fragile network of protein bonds that give it its structure.
Step-by-step explanation:
When pressure is applied to a properly baked hard meringue, it will typically crack or shatter. Hard meringue is made by beating egg whites and sugar until stiff and baking it until it's dry and crisp. The structure of a hard meringue relies on a network of protein bonds in the egg whites that trap air and provide volume. Applying pressure can break these bonds, crushing the airy structure and causing it to collapse. Unlike soft meringues, which are chewy and pliable, hard meringues are fragile and not resilient to pressure.