Black Currant Macaron with Gluten-free Angel Food Cake and Coconut Sorbet

Anna Pipitone (IG: @simplysweet815) (adapted from King Arthur's and The Scran Line's recipe) / CIA Alumni, Simply Sweet, Roscoe, IL

For the Gluten-free Angel Food Cake:
    • 3/4 cup gluten-free all-purpose flour
    • 3/4 cup super fine sugar
    • 1/4 cup cornstarch
    • 1 1/2 cups egg whites
    • 1/4 tsp. salt
    • 1 1/2 tsp. cream of tartar
    • 2 tsp. vanilla extract
    • 3/4 cup + 2 tbsp. super fine sugar
Method for the Gluten-free Angel Food Cake:
1. Preheat the oven to 350°F with a rack in the lower third; you want to give your cake plenty of rising room without danger of burning its top.
2. Whisk together and then sift the flour, cornstarch, and 3/4 cup (163 g.) sugar. Set aside.
3. In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy.
4. Add the flavorings. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened.
5. Gradually beat in the 3/4 cup + 2 tablespoons (184 g.) sugar, a bit at a time, until the meringue holds soft peaks.
6. Gently fold in the sifted flour/sugar blend 1/4 cup at a time, just until incorporated.
7. Spoon the batter into an ungreased 10″ round angel food pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles.
8. Bake the cake until it’s a deep golden brown, and the top springs back when pressed lightly, about 45 minutes.
9. Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours.
10. Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate.
11. Cut the cake into cubes with a serrated knife or angel food cake comb. If it’s difficult to cut, wet the knife and wipe it clean between slices.
For the Black Currant Macaron:
    • 2 tsp. The Perfect Purée Black Currant Puree, thawed
    • 150 g. almond flour
    • 150 g. powdered sugar
    • 55 g. egg whites
    • 150 g. granulated sugar
    • 37 g. water
    • 55 g. liquefied egg whites
Method for the Black Currant Macaron:
1. Add the powdered sugar and almond flour into a food processor and pulse 4-5 times or until well combined. Empty the almond mixture into a large clean mixing bowl. Add the egg whites (55 g.) and the puree. Use a spatula to mix everything together until it forms a paste. Cover with plastic wrap and set aside.
2. To make the sugar syrup add the granulated sugar and water into a small saucepan. Give it a very gentle stir. Bring to a boil, then turn down to a simmer.
3. When the syrup reaches 115°C / 240°F, add the second portion of egg whites (55 g.) to the bowl of a stand mixer fitted with a whisk attachment, and start whisking them on medium/high speed and get them frothy.
4. When the syrup reaches 118°C / 244°F, carefully pour the very hot syrup into the egg whites in a slow and steady stream while the mixer is on high speed. Continue whipping for another 4-5 minutes.
5. Once your meringue has become thick and glossy and has cooled down close to room temperature, grab a spatula full of the meringue and fold it into the almond-sugar paste. Mix until well combined. Fold in the rest of the meringue. Continue folding the mixture until you reach the ribbon stage.
6. Spoon the batter into a piping bag fitted with a medium round tip.
7. Pipe rounds of batter about 3cm (1 inch) in diameter, spacing them 2cm apart on (flat) baking trays lined with silicone baking mats or baking paper. If you’re using baking paper add small dabs of the macaron batter on each corner of the tray to help the baking paper stick to the baking tray so it doesn’t fly around in the oven.
8. Gently tap the tray on your work surface. This will help bring out any air bubbles that might be in your uncooked cookies.
9. Let macarons dry out in the open air for about 30-60 minutes. Gently touch your uncooked macarons and if they’re not sticky to the touch, then you know they’re ready to bake.
10. Preheat a fan forced oven to 300F for a conventional oven. Bake each tray one at a time for 12 minutes. Once they’re baked, let them cool completely before you try taking them off the tray.
For the Black Currant Ganache:
    • 200 g. The Perfect Purée Black Currant Puree, thawed
    • 600 g. white chocolate
    • 100 g. heavy cream
Method for the Black Currant Ganache:
1. Melt the white chocolate and set aside.
2. Bring your heavy cream to a boil then add it to the chocolate in three stages making sure it is well combined before adding the rest of the cream. Add in the warm puree and let set to room temperature.
For the Lime Pastry Cream:
    • 455 g. milk
    • 115 g. sugar
    • 45 g. butter
    • 45 g. corn starch
    • 3 egg yolks
    • 3 eggs
    • 1 oz. lime juice
    • Lime zest of 2 limes
Method for the Lime Pastry Cream:
1. In a saucepan combine milk + half sugar, lime zest and salt, bring to a boil.
2. Combine sugar, eggs, cornstarch, and salt.
3. Temper boiling milk mixture into eggs. Pour back into the hot pot.
4. Cook until it is thick and does not taste starch, whisking vigorously!
5. Pour pastry cream in a hotel pan with the pan over ice bath.
6. Whisk until the pastry cream is not super hot, then add butter, mix until homogeneous.
7. Once it is completely cool add in lime juice.