In a separate bowl, beat egg whites on high until stiff peaks form; set aside:
Gently fold egg whites into batter until completely combined. It takes a minute, so be patient:
Bake for 10-12 minutes. Keep an eye on them. They seem to brown quickly. Remove from tins to wire rack and cool completely.
Sprinkle with extra graham cracker crumbs.
Return to the freezer or refrigerator to set the chocolate. Serve at room temperature.