Preheat oven to 175 degrees F., and prepare a cookie sheet by lining it with parchment paper.
Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat.
In a heat proof mixing bowl, combine egg whites, sugar, and cream of tartar.
Place bowl over saucepan and whisk constantly until all sugar is dissolved and egg whites are warm. This will take approximately 3-4 minutes and can be tested by rubbing the solution between your clean fingers. It should feel smooth to the touch.
With the wire whisk attached to the mixer, place bowl in mixer and beat on low speed, gradually increasing to high. Beat until whites form stiff and glossy peaks about 7 - 10 minutes.
Add vanilla extract and beat until combined.
Fill a piping bag fitted with a Wilton #12 decorating tip with the meringue.
On your prepared cookie sheet, form a circle by moving the piping bag in a clockwise motion and pull up on the bag, forming a peak at the end.
Use the candy or mini chocolate morsels for the eyes.
Bake for 2 hours.
Turn oven off and allow meringues to remain in oven for another 4 hours before serving.
Can be stored in an airtight container for up to 4 days.