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).