2/3 c sugar
1 c graham cracker crumbs (smash in a bag if you don't have them already ground.)
6 oz Hershey's chocolate bars
Heat oven to 215 degrees. Spread a large cookie sheet with parchment paper. These don't spread much at all, so just leaving a little space is enough.
Beat the egg whites, slowly adding the sugar, until stiff an glossy.
Drop a tablespoon of batter and pull up the spoon so it has a nice twisty top. Shula took a butter knife and made shapes and designs.
Bake for 90 minutes. Leave in the oven overnight if you do these in the evening.
Melt the chocolate on the induction burner set at 2. Stir while melting; it goes fast.
Set the cracker crumbs on a small plate. It's fine if there are some bigger pieces. Dip each meringue in the melted chocoate and then set it on the crumbs. Put them on their sides to harden. You can refrigerate.
Very pretty!
