Aquafaba, Cilantro Recipe

Chill equipment

Place a medium mixing bowl and the whisk attachment (or a clean hand whisk) in the refrigerator for 10 minutes. Cold equipment helps stabilize foam.

Drain one can of chickpeas into a measuring cup and strain through a fine mesh to remove any solids. Measure 3 tablespoons of the clear aquafaba for this recipe and reserve the rest for other uses (or freeze).

Remove chilled bowl. Add the 3 tablespoons aquafaba and 1 teaspoon cream of tartar to the bowl. Begin whisking at medium-high speed until soft peaks form (about 3–5 minutes with an electric mixer; longer by hand).

Once soft peaks form, gradually add the 3 tablespoons granulated sugar, about 1 teaspoon at a time, while continuing to whisk. Whisk until glossy, stiff peaks form and the mixture holds shape (about 3–4 more minutes).

Whisk in 1 teaspoon vanilla extract and a pinch of fine salt just until combined. Taste a tiny bit and adjust sweetness or salt if desired.

Set the finished meringue aside at room temperature while you prepare the cilantro oil (do not refrigerate; aquafaba foam can weep in cold).

Blanch the cilantro leaves: bring a small pot of water to a rolling boil. Prepare an ice bath (bowl with ice and cold water). Immerse the packed cilantro leaves in the boiling water for 8–10 seconds, then immediately transfer to the ice bath to preserve bright color.

Drain the cilantro thoroughly, pressing gently in a clean towel or paper towels to remove excess water. Excess water will make the oil cloudy.

Combine the blanched cilantro and 60 ml neutral oil in a blender or small food processor. Add 1 teaspoon lemon juice and 0.25 teaspoon salt. Blend on high until the mixture is vivid green and smooth, about 30–45 seconds. If needed, scrape down the sides and blend again.

Strain the blended cilantro through a fine-mesh sieve or chinois into a small bowl, pressing with the back of a spoon to extract as much oil and bright green liquid as possible. Discard solids (or reserve for another use).

Taste the cilantro oil and adjust salt or lemon. Transfer the oil to a squeeze bottle or small jar for easy drizzling.

If using optional finishing spices, lightly dust a little smoked paprika and a few grinds of black pepper over the prepared plate before plating the meringue.

Spoon or pipe small quenelles or dollops of the aquafaba meringue onto individual serving plates (this recipe makes enough for 2–3 small scoops per serving).

Drizzle the bright cilantro oil around and lightly over each meringue dollop. Use about 1 teaspoon oil per serving, reserving the rest for additional drizzling.

Garnish each meringue with a few leaves of micro cilantro or a sprinkle of chopped cilantro. Finish with a very light dusting of smoked paprika and a crack of black pepper if desired.

Serve immediately. Aquafaba meringue is best enjoyed right away while foam is still stable and oil is vibrant.