Pre-heat oven to 325°F (162°C).
Sift together into a mixing bowl; sugar, flour, and salt.
Soften butter to lotion consistency (important not to separate butter).
Using a spatula, beat in egg whites to the flour mixture until incorporated.
Carefully beat in softened butter to flour/white mixture until batter is smooth and shiny.
Using a small offset spatula, spread batter onto a Silpat lined sheet pan using 3” round template.
Bake in a preheated oven for 3-5 mins, turn tray 356°F (180°C) to assure even baking.
Bake cookies for an additional 2-4 mins, or until light golden color.
Remove from oven, and immediately remove from tray using a metal spatula, form over a rolling pin or desired mold.
Allow cookies to cool before coating with tempered Valrhona Almond Inspiration Couverture Feves.