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Preheat the oven to 350F (175C).
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In a small mixing bowl, stir together the egg whites, sugar, and vanilla.
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Stir in the salt and half of the flour, then mix in the melted butter.
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Beat in the rest of the flour until smooth.
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Line a baking sheet with parchment paper and use a small offset spatula or the back of a spoon to spread 2 level tablespoons of the batter into a circle 6 inches (15 cm) across.
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Try to get the circles as even and smooth as possible (youre likely to get 2 rounds on one standard baking sheet).
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Put the baking sheet in the oven and begin checking the cones after about 10 minutes.
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Depending on your oven, theyll take between 10 and 15 minutes to bake.
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The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable, so dont worry).
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Remove the baking sheet from the oven.
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Use a thin metal spatula to loosen the edge of one disk.
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Slide the spatula under the disk, quickly flip it over, and immediately roll it around the cone-rolling form, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed.
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Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool.
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Roll the other cone the same way.
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(If its too firm, return the baking sheet to the oven for a minute or so until its pliable again.)
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Repeat, using the remaining batter.
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Youll find it easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter fussy to spread.
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For Sesame or Poppy Seed Ice Cream Cones, stir 3 tablespoons (35 g) toasted sesame or poppy seeds and a bit of grated lemon zest into the batter.
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To make Chocolate Ice Cream Cones, increase the sugar to 1/2 cup (100 g), and use 6 tablespoons (60 g) flour and 3 tablespoons (21 g) unsweetened Dutch-process cocoa powder in place of the 2/3 cup (90 g) flour.
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For Gingersnap Ice Cream Cones, add 1 tablespoon mild molasses and 1/4 teaspoon each ground cinnamon, ginger, and nutmeg to the batter.
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Increase the sugar to 1/2 cup (100 g).
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For Honey-Cornmeal Ice Cream Cones, substitute 1 large egg and 1 egg white for the 1/4 cup (60 ml) egg whites.
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Melt 2 teaspoons of strongly flavored honey with the butter, and substitute 1/2 cup (70 g) of flour and 1/4 cup (35 g) of stone-ground cornmeal for the 2/3 cup (90 g) flour.
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For Rosemary Ice Cream Cones, add 2 teaspoons finely chopped fresh rosemary to the Honey-Cornmeal Ice Cream Cone batter.
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The batter can be made up to 4 days in advance and stored in the refrigerator.
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Let the batter come to room temperature before using.
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Once baked and cooled, store the cones in an airtight container until ready to serve.
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Theyre best eaten the same day theyre baked.
