Champagne meringues dusted with edible gold sugar are a glitzy dessert that’s ideal for New Year’s Eve or any special occasion.
Popping in before we say goodbye to 2017 with one last New Year’s Eve inspired recipe, although these Champagne Meringues are so fabulous I think you’ll want to make them all year long.
A couple of days ago I shared the recipe for my Winter Romaine Salad with Champagne Vinaigrette, and we’re keeping the champagne theme going with these Champagne Meringues.
They’re light as air and would make one heck of a festive end to a New Year’s Eve dinner party, and also the perfect complement to a champagne toast at midnight.
I love making meringues. It’s always so magical to see egg whites and sugar whipped up into a cloud of heaven before your eyes, and then piped out and baked to crispy crunchy perfection.
Tips for getting the best Champagne Meringues:
- Make sure the bowl you use is very clean and dry, as any residue can affect the outcome.
- Use a combination of granulated sugar and powdered sugar, and sift your powdered sugar.
- Make sure to measure the sugars using a food scale.
- Use room temperature egg whites; they’ll will whip to a higher volume.
Happy New Year! I want to take a moment to say a special thanks to YOU for following along with Le Petit Eats, it truly means so much to me! I hope you have a fantastic 2018 full of love and blessings.
Airy champagne meringues are a light and festive end to a New Year’s Eve dinner, and the perfect complement to a champagne toast at midnight. For best results, use a combination of granulated sugar and powdered sugar, and measure the sugars using a food scale.
- 3 egg whites
- 100 grams granulated sugar
- 100 grams sifted powdered sugar
- 3 tablespoons champagne
- Gold dusting sugar optional
Preheat oven to 200 degrees. In the bowl of a stand mixer set over a pot of simmering water, whisk together egg whites and sugars until sugar has dissolved and the mixture is warm. Return the bowl to the stand mixer and whisk on high until the meringues have cooled to room temperature and hold stiff peaks, about 7-10 minutes. Add the champagne and whisk until incorporated.
Spoon meringue into a piping bag with a large star tip and pipe meringues onto two parchment lined baking sheets. Bake for 45 minutes to one hour. Meringues should be crisp on the outside and easy to remove from parchment paper. Turn the oven off and allow the meringues to cool inside as the oven cools.
Dust with gold sugar before serving (optional). Meringues can be stored in an airtight container for up to 3 days.
Want more meringue recipes?