When I worked at the Sporting Club in Monte Carlo in the early seventies, these cookies were a specialty of Michel Defino, the second-in-command pastry chef. Michel used to sandwich these with praline paste mixed with an equal weight of butter, but I prefer chocolate.
Set racks in the upper and lower thirds of the oven and preheat to 300 degrees.
In the bowl of an electric mixer fitted with the whip attachment, whip together the egg whites and salt on medium speed for about 3 or 4 minutes or until white and opaque a