Cardamom Meringue Cookies

1. Beat egg whites at low speed until foamy, then at high speed until stiff peaks form (bowl can be turned sideways without whites moving). 2. Gradually add sugar, about 1/8 cup at a time, beating at high speed after each addition. 3. When all sugar is beaten in and whites look shiny, add cardamom and beat briefly. 4. Drop mixture in small mounds on baking sheets covered with foil or kraft paper. 5. Bake at 250-275°F for 90 minutes. 6. Turn off oven and leave meringues inside, preferably overnight. 7. Peel from foil and store in airtight containers.