In a small saucepan over low heat, melt butter and then set aside to cool.
Turn on your waffle cone maker to let it preheat.
In a medium bowl, whisk together egg whites and heavy cream until combined.
Add sugar, cinnamon, salt, vanilla bean paste and almond extract and whisk until well combined.
Add melted butter and whisk to combine.
Add flour and whisk only until just combined and smooth.
Spray waffle maker with nonstick spray on both the bottom and top grids.
Use a ¼ cup measuring cup to scoop batter into the center of prepared waffle cone maker, and cook according to the manufacturer's instructions.Note: For my Chef's Choice Waffle Cone Express, I find best results cooking on the Color Control setting 3, for 2 minutes.
Lay a dishtowel on the counter next to your waffle cone maker. Once the round is cooked to your desired doneness, carefully and quickly remove it and place it on the dishtowel.
Position the point of the form close to the edge of the round with the form resting across the diameter of the round. Use the cloth (to protect your fingers) to wrap one edge of the round onto the form, and then roll the cone forward until it's wrapped completely around the form.
Hold the cone with the seam side down, gently but firmly, against the cloth and allow it to cool for 15 seconds or so. While it's cooling, also make sure you pinch the tip of the cone so that it's sealed!
Once you feel like the cone has cooled enough to hold it's shape, carefully remove it from the form and let cool upright (I like to place them in these vintage tall ice cream bowls I have, or stacked in a pint glass). You can also lay them on their sides on a wire rack.
Add your favorite ice cream and serve immediately. Enjoy!