Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.

Melt the semisweet chocolate morsels in a heatproof bowl over simmering water or in the microwave until smooth.

In a clean mixing bowl, beat the egg whites on medium speed until frothy; increase to high speed until stiff peaks form.

Gradually add sifted confectioners' sugar to the egg whites, beating until thick and glossy.

Gently fold the melted chocolate into the meringue, then add the saltine-cracker crumbs and vanilla extract, folding carefully.

Drop rounded spoonfuls of the mixture onto the prepared baking sheets, spacing them 1.5 inches apart.

Bake for 12-15 minutes or until firm; let cool on wire racks.

Store in an airtight container and serve as desired.