In a mixing 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.