Preheat your oven to 175 degrees F and line two baking sheets with parchment paper.
Whip the egg whites and powdered erythritol together in a bowl then place the bowl over a double boiler. Whisk to dissolve the sugar.
Place the bowl on the stand mixer and whip to form stiff peaks.
Add the peppermint extract and mix.
Place half of the whipped egg whites in a separate bowl and add the red dye. Mix gently to fold in the coloring.
Scoop the red and white whipped whites into a piping bag fitted with a large star tip. Try to keep the red on one side and the white on the other side.
Pipe small stars or rosettes on the prepared sheet tray.
Bake the meringues for about 2 hours to dehydrate. The outside will be crisp while the inside is chewy.