In a large mixing bowl, whisk your egg whites and sugar together.

Heat bowl over a double boiler (pan with little water simmering over low heat).

Note that your bottom of the bowl should not touch the water!

Whisk constantly while heating the egg whites, we do not want it to be scrambled.

Continue whisking until thermometer reads 160F or 70C.

If you do not have a candy thermometer or instant read thermometer, the mixture should be smooth, meaning all sugar dissolved and hot to the touch.

At this point, remove from heat and bring to stand mixer. Whisk on high until meringue is glossy, formed stiff peaks about 7 mins.

Then add salt and vanilla extract, whisk to combined.

Frost immediately. As frosting cools further it becomes harder to pipe.

Lightly toast frosting with a torch, open stove flame, or broiler.

Top with a piece of chocolate and graham cracker.