Line two baking sheets with parchment paper or a silicone mat. Preheat your oven to 200 degrees F.
Combine the egg whites, monk fruit, and tartar in the bowl from your mixer over (making sure your bowl is not touching the water) simmering water in a pot over medium-high heat. 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 strawberry extract and a few drops of the red food coloring till you get a dark pink color. Slowly increase the speed and continue to beat the 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 straight tip piping tip into the pastry bag. Fill the bag with the meringue.
Holding your pastry bag about a quarter-inch off the sheet pan, press out a small quarter-inch upside-down teardrop shape add a second teardrop shape connecting to it to form a heart. 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.