“Boo” Berry Ghosts

• 12 egg whites
• 1-1/4 cups confectioners' sugar
• 1 cup all-purpose flour
• 1-1/2 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 cup strawberry preserves
• 1 can (16 ounces) vanilla frosting
• 24 miniature semisweet chocolate chips
• 12 brown M&M's minis

1. Line two ungreased 18x13-in. baking pans with parchment paper. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift confectioners' sugar and flour together three times; set aside.
2. Preheat oven to 350u0b0. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/4 cup at a time.
3. Gently spoon into prepared pans. Cut through batter with a knife to remove air pockets. Bake 25-35 minutes or until golden brown on top. Cool completely, about 1 hour.
4. Cut with a 4-in. ghost-shaped cookie cutter. Spread half of the cakes with preserves; top with remaining cakes. Place on wire racks over waxed paper.
5. Transfer frosting to a microwave-safe bowl. Microwave on high 20-30 seconds or until melted; stir until smooth. Spoon over cakes. Add chocolate chips for eyes and M&M's for mouths. Let stand until set.

egg whites, sugar, flour, cream of tartar, vanilla, salt, sugar, strawberry preserves, vanilla frosting, chocolate chips, brown

Taken from www.tasteofhome.com/recipes/boo-berry-ghosts/ (may not work)