Directions

• In a bowl, beat the egg whites and cream of tartar on medium speed
• until soft peaks form. Gradually add sugar, 1 tablespoon at a time,
• beating on high until stiff peaks form. Transfer to a pastry or
• plastic bag; cut a small hole in a corner of the bag.
• On parchment-lined baking sheets, pipe the meringue into 4-3/4-in.
• bunny shapes. Bake at 225° for 1-1/2 hours or until firm. Remove
• to wire racks.
• In a microwave, melt candy coating; stir until smooth. Place in a
• pastry or plastic bag. Pipe ears, whiskers and mouths on bunnies.
• Attach hearts for eyes and nose with melted candy coating. Yield: 1
• dozen.