Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper.
Take the cold eggs and separate them into 2 bowls, one for the yolks and one for the whites. Make sure that no yolks make it in with the whites. Let the egg whites sit until they reach room temperature, 30 minutes. Set aside the yolks for another use.
Prepare a large glass or stainless steel bowl by wiping down the inside with distilled white vinegar to ensure that it is grease free. Add the egg whites and sugar and set the bowl over a pot of simmering water. Stir until the sugar completely dissolves and the mixture is warm, 3 to 4 minutes. Remove from the heat and add the cream of tartar and salt. Beat on medium-high speed until stiff, glossy peaks form and the meringue is mostly cool, 7 to 8 minutes.
Fit a pastry bag with a 1/2-inch round tip and fill with meringue. Pipe 1 1/2-inch rounds on the parchment. Bake until crisp on the outside but soft on the inside, 1 hour to 1 hour 15 minutes. Let the meringues cool completely.
Place the chocolate and chocolate chips in a medium bowl. Bring the heavy cream to a boil in a saucepan over medium heat. Pour over the chocolate and whisk until smooth. Stir in the vanilla.
Dip the bottom or flat sides of the meringues into the chocolate halfway up the meringue and then immediately dip the very bottom into the graham cracker crumbs. Place the finished meringues on the parchment-lined pans until the chocolate has set.
Any traces of grease (fat) will ruin your meringues, so make sure the bowls you are using are clean. Cold eggs are easier to separate. Save the yolks for curds!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.