Do Ahead:

Begin by separating the eggs. Place the egg whites into a large, squeaky clean, glass or stainless steal mixing bowl. Discard or save the egg yolks for another use. Let the egg whites come to room temperature while prepare the remaining ingredients.

Line two baking sheets with parchment paper and preheat the oven to 350F. If using a pastry bag to shape the meringues prepare the bag with the desired tip and leave it upside down in a large drinking glass with the sides folded down. This way you can easily transfer the meringue to the bag.

Into a medium bowl: Sift together the sugar, cocoa powder, and cardamom.

Pre-measure the cacao nibs into a small dish and set them near your mixing station.

Make the Meringue:

Sprinkle the room temperature egg whites with the salt and cream of tarter then begin whisking - electric mixers use medium low speed. The eggs should begin to froth up first with large and then smaller and smaller bubbles until the translucent froth becomes dull white foam.

Continue mixing. Add the vanilla, them use a small (¼-1/3 cup) measuring cup to slowly add the sugar mixture to the eggs. Be careful not to deflate the bubbles.

Once the sugar is fully incorporated increase the mixer speed to medium high and continue whisking until the egg whites have become voluminous. They should turn bright shiny white with no visible bubbles and hold their shape in stiff peaks when the whisk is removed. You should be able to hold the bowl upside down over your head with no threat of making a mess. Gently fold in the cacao nibs by bringing a large spoon or silicone scraper down through the middle, across the bottom of the bowl, then up and over again until the nibs are evenly distributed through the meringue batter.

Pipe (or spoon) the meringue on to the prepared baking sheets in small mounds about an inch and a half in diameter. Space them with about an inch all around (they puff out a bit while baking). You should be able to get 20 to a standard baking sheet with a few extra dotted in the intersections if need be.

Bake the meringues for 20 minutes in the warm oven but prop the door slightly ajar with the handle of a wooden spoon to vent the humidity. After minutes turn off the oven and leave the meringues for an additional hour with the door ajar.

The meringues are done when they have a firm crisp shell but are soft just in the center. Once they have cooled completely (You may leave them in the oven with the door closed.) transfer them to an air tight container where they should keep for about a week.