Cream together the egg whites, vanilla bean paste, melted butter and sugar until fluffy and pale.
fold through the plain flour until fully combined.
Stick a large frying pan on a low heat, drop a small amount of butter onto the pan and rub around with kitchen towel, being careful of your fingers, so that just a small film of butter is greasing the pan.
Add a tablespoon and a half of the batter into the centre of the pan. Lift and move the pan around at an angle with the handle so that the batter spreads out. About 6-7 inches is great here. Spreading the batter out this way will give a nice even coat.
Cook on this side until the edges are brown and the batter can be lifted with a fine edge spatula. When browned and marbled on one side flip it over and cook.
When this side too has browned, transfer it to a strip of grease proof paper. Using your hands and starting from the bottom of the cone, twist and shape into a cone. Use the grease proof paper here as a barrier if too hot. Be quick here though as the cone will harden really quickly. Pinch the bottom. When formed, hold it for about 10-15 seconds until you can put it down and it hold it shape. you may need to press a finger at the seam to keep it closer. Transfer to a cooling rack.
Repeat until the batter is used. I got a good 8 cones out of this mix.
Melt your chocolate in the microwave. When melted, dip the bottom of the cones into the chocolate to create a seal at the bottom of the cone. You'll thank me later. Pour any remaining chocolate down to the bottom of each cone also.
Serve with some massive scoops of ice cream. Preferably home made!