Preheat the oven to 350F.  In a very clean mixing bowl, add the egg whites and whisk the whites on medium speed.  Once you see foam forming on the top of the whites, add the salt and cream of tartar.  Whisk for another 3 minutes and then slowly start to add the granulated sugar.  Let it whisk until it forms soft peaks.

Sift in half of the half and fold in by hand with a spatula.  Careful not to break the bubbles that have formed.  Fold in the rest of the flour.

Line your muffin tin with liners and fill it with the batter.  Bake for 15 minutes or when a skewer comes out clean when tested.

Once it's done, let the cakes cool in the tin.  It will be too soft to transfer them at this point.  You'll find that the cakes will start to shrink, creating a more cylindrical shape.

Carefully peel off the liner and garnish with edible flowers or tropical fruit such as pineapple and papaya.