Let the egg whites sit out on the counter for 30 minutes. They should be room temperature before you use them. Line a baking sheet with parchment paper.

Preheat the oven to 200 degrees F.

Whip the egg whites at medium speed until they are frothy.

Add the cream of tartar and the salt. Turn the mixer speed up high and gradually add the sugar in a slow steady stream. Whip until stiff peaks form.

Whip in the champagne.

Place the piping bag fitted with the star tip in the drinking glass and fold the sides over the lip of the glass.

Use a rubber spatula to transfer the meringue to the glass.

Sprinkle with sparkle sugar.

Place in oven and bake for 1 hour

Remove the meringues from the oven. If the meringue still feels tacky to touch but are starting to brown on the bottom, leave them out on the baking sheet for another half hour or so. They will harden up and will easily come off the pans.

Transfer to a platter and serve.