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MERINGUES:
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1. Preheat the oven to 250°. In a large bowl, beat the egg whites and salt with a wire balloon whisk or a rotary or electric beater until the mixture is foamy.
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2. Gradually beat in the sugar and continue beating for at least 5 minutes, or until the egg whites are very stiff and form solid, unwavering peaks when the whisk is lifted out of the bowl.
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3. With a pastry brush or paper towels, grease a cookie sheet with the soft butter, sprinkle it with flour and shake the pan to coat it evenly. Now turn the pan over and tap it against a hard surface to knock off any excess flour.
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4. Drop mounds of meringue (about 1 tablespoon) onto the cookie sheet. The mounds should be about 2 inches high and 1 inch wide; their shape and size will not alter in the baking process.
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5. Set the cookie sheet in the middle of the oven for 50 minutes. This is actually a drying rather than a true baking process and the meringues should remain as colorless as possible.
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6. If they seem to be taking on color, turn the oven down to 200°. They should be dry and crisp, but tender, when they are done. Serve with the following sauce.
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CHOCOLATE SAUCE:
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1. Bring the sugar and water to a rolling boil in a heavy saucepan and boil briskly for 2 minutes.
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2. Remove the pan from the heat and add all of the cocoa, beating rapidly with a wire whisk until the sauce is smooth and satiny.
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3. Spoon about 1 tablespoon over each meringue. (Two meringues per person is a customary serving.)
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4. This sauce may also be served hot or cold over ice cream, or used as a cold syrup to make chocolate milk or hot cocoa.
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