These are cute little tings made with the leftover egg white in this Genoise sponge.

30-40 mini pretzels (I used gluten free)

1 egg white

1/8 tsp cream of tartar

pinch salt

1/4 c fine granulated sugar

2 food gel colours

Preheat oven to 90C. Line a baking sheet with baking paper and place pretzels on top.

Fit a piping bag with a flower nozzle or plain nozzle. Use food gel colours to make alternate stripes on the inside of the bag.

In a medium bowl whisk the egg white, cream of tartar and salt until firm peaks form. Slowly add in sugar and continue to whisk until stiff and glossy.

Transfer to the piping bag and pipe a little mound on top of each pretzel.

Bake for 1 1/2 hours. Turn the oven off and leave until the meringues are completely cooled, about 3 hours.

Store in an airtight container.