Preheat oven to 110° C / 230° F. Line a baking 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.

Add the egg whites to a large mixing bowl or the bowl of a stand mixer. Whip to soft peaks.

Gradually add the sugar. Mix on medium-high speed until the 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 two.

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 one 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.