Preheat oven to 230° F (110° C). Line a half sheet rimmed tray with parchment or a silicone baking mat.

Fit two disposable piping bags with 1/4 – 1/2-inch round tips.

With a food safe paintbrush, paint thin vertical stripes of red gel food coloring inside one of the piping bags, allowing about 1 inch of space in between each stripe. Repeat with the second bag and the green gel food coloring. Set both piping bags aside until ready to use.

In a large mixing bowl or the bowl of a stand mixer, whip egg whites on medium-high speed until soft peaks form.

Gradually add the sugar. Continue mixing on medium-high speed until meringue turns thick and glossy, and stiff peaks form.

Mix in the peppermint oil.

With a rubber spatula, scoop meringue into prepared piping bags, dividing it equally between the 2.

Pipe onto prepared tray in 1 1/2-inch rounds, pulling the piping bag upward to create a “kiss” or “peak” shape at the top.

Bake in preheated oven for 1 hour. Without opening the door, turn off the oven and allow cookies to cool in oven for 1 – 1.5 hours more.

If desired, dust the cooled meringues with edible glitter.

Store in an airtight container in a cool, dry place for up to 2 days. Do not refrigerate.