Happy almost new year you beautiful bakers! We’re just a few short days away from the big 20-16, which means it’s about high time I drop by with some last-minute festive goodness!
Seriously, does anyone else have that problem where you’ve got your nose so hard to the daily grindstone that by the time you finally look up and notice what day it is you’re like “Sh*t! It’s almost [fill in holiday name here]! And I have to bake something delicious! Ain’t nobody got time for that!” <–me. EVERY. TIME.
And even if I do think of things far enough in advance to have the time to actually make them, that doesn’t mean I’ve factored in enough time to order all the hard-to-find ingredients in time to get them to make whatever it is. Didn’t plan that project a month and a half in advance? Well, looks like we’re going with last minute stuff (again…)!
It’s that or figure out what I can make with the oddities I have on hand… “Ok, what can I make with a handful of red fondant, assorted food coloring, about 100 cupcake liners and these leftover star toothpicks from the 4th of July…”
Luckily for both you and I, you’re not going to need any of those things for this. In fact, these champagne meringues have you covered on the super easy, super fast, and super few ingredients fronts. It’s a last minute TRIPLE THREAT!
And on the boozy but in a classy sort of way front. Because, you know, New Year’s Eve.
- 3 egg whites
- 200 grams granulated sugar
- 3-4 tbsp. champagne
- In the bowl of a stand mixer over a pot of boiling water, whisk together your egg whites and granulated sugar, whisking occasionally until the sugar has dissolved and the mixture is hot. Return the bowl to the stand mixer and whisk on high until the meringues have cooled to room temperature and begin to hold stiff peaks. Add the champagne and whisk until just incorporated.
- Spoon your meringue into a piping bag with a large, round tip and pipe your meringues onto a parchment paper lined baking sheet. Dust with gold powdered food coloring and gold sprinkles for a little extra flash (optional).
- Bake for 35-45 minutes at 200F/95C. I like to bake mine just below where the middle rack would sit so the tops are less likely to brown before the bottoms finish baking. The meringues are done when you can easily pull them off the parchment paper. Turn your oven off and allow the meringues to cool inside. Serve immediately or store in an airtight container (meringues keep for a few weeks at most depending on things like humidity).