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Add egg whites, sugar, water, lemon juice, and salt to a heat proof bowl.
Place the bowl over a pot of simmering water and constantly whisk until the sugar dissolves (about 3 to 5 minutes).
Place the mixture into a stand mixer, add vanilla and whisk over high until stiff peaks form (about 8 to 10 minutes).
Place cream mixture into a piping bag or a Ziploc bag and pipe onto digestive biscuits.
Place onto a parchment lined sheet pan and into the refrigerator for an hour.
Melt your chocolate in 30 second increments in the microwave stirring in between until fully melted.
Add vegetable shortening to thin the melted chocolate (do not skip this step or the chocolate will be too thick!).
Dip the biscuits into the melted chocolate and place onto a sheet pan lined with parchment paper.
Return to the refrigerator to set.
Enjoy.