Line two baking sheets with parchment paper or a silicone mat. Preheat your oven to 200 degrees F.
Fill a pot with water and bring it to a simmer on the stove.
Combine the egg whites, monk fruit, and tartar in the bowl from your mixer over simmering water in a pot over medium-high heat. It is VERY Important to make sure your bowl is not touching the water, so make sure the water level is not touching the bowl before you add the ingredients to the bowl.
Constantly whisk the egg whites until the sugar has dissolved.
Attach the whisk attachment on a stand mixer or a handheld mixture, slowly beat the egg mixture.
Add in the peppermint extract. Slowly increase the speed and continue to beat mixture until stiff peaks have almost formed.
The mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed. Place a large star piping tip into the pastry bag.
Squeeze or paint on lines of the red gel food coloring into the bag making sure you go around the whole bag. Carefully fill the bag with the meringue.
Holding your pastry bag about a quarter-inch off the sheet pan, press out a small half-inch cookie shape. Pull the bag straight up to create a tip on each cookie.
Bake for 2 ½ hours, then turn off the oven and leave the door slightly ajar for meringues to cool down with the oven.