Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 250°F. Line 2 large baking sheets with parchment paper. Using 3 1/4 to 3 3/8 inch round as guide, draw 6 circles on each paper.

Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Gradually add 1 1/4 cups sugar, beating until whites are stiff and glossy. Dab corners of parchment with meringue. Turn parchment over (circles will show through); press on meringue to anchor parchment to baking sheets. Drop generous 1/3 cup meringue onto each circle. Spread meringue with back of spoon to fill circle; depress centers to form shells.

Bake meringues until crisp and almost dry, about 1 hour 15 minutes. Turn off oven; leave door closed. Let meringues dry in oven 1 hour longer. Lift meringues from parchment. (Can be made 1 week ahead. Wrap airtight; freeze.)

Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Remove from over water. Holding stem end, dip 12 strawberries into chocolate almost to cover. Place berries on foil-lined plate; refrigerate until chocolate sets. Whisk 6 tablespoons water into remaining chocolate to use as sauce. (Dipped berries and sauce can be made 1 day ahead. Cover and refrigerate. Rewarm sauce before serving.)

Hull and slice remaining strawberries. Place in large bowl. Mix in remaining

3 tablespoons sugar.

Place meringues on plates. Top with sliced berries. Drizzle with chocolate sauce. Garnish each plate with whole dipped berry and serve.