Aquafaba Meringue with Smoked Paprika, Dark Chocolate, and Sea Salt

Pour 1/4 cup aquafaba into a small saucepan. Cook over medium-low heat, stirring constantly, until reduced to 2 tablespoons and slightly syrupy, about 5 minutes. Transfer to the refrigerator and chill until cold.

Preheat oven to 100°C. Line a baking sheet with parchment paper.

Pour the cold reduced aquafaba into a large clean bowl. Beat with an electric mixer on medium-high speed until opaque white and holding soft peaks, about 4 minutes.

Add white sugar gradually while continuing to beat, then add fine salt. Beat until stiff, glossy peaks form, another 3 to 4 minutes.

Transfer the meringue to a piping bag. Pipe into 4 rounds or one large round on the prepared sheet, about 3 inches in diameter.

Bake for 25 minutes. Rotate the tray and continue baking for 20 to 25 minutes more, until the meringues are dry to the touch and release cleanly from the paper. Turn off the oven, crack the door, and let the meringues cool inside for 30 minutes.

Place chopped dark chocolate in a heatproof bowl over barely simmering water. Stir occasionally as it melts. Remove from heat when just smooth.

Whisk smoked paprika into the warm chocolate until fully incorporated. Let the mixture cool to room temperature but remain fluid, about 5 minutes.

Drizzle the smoked paprika chocolate over the cooled meringues in thin streams. Immediately scatter coarse sea salt crystals over the chocolate. Let the chocolate set for 5 minutes before serving.