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.
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.