In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Quickly beat in the cardamom. Drop by rounded spoonfuls onto the prepared baking trays.
Bake for 60 to 90 minutes in preheated oven, until meringues are completely dried out. Let cool before peeling off of the sheets. Store in an airtight container for up to 1 month.