Place the chilled aquafaba in a bowl and start to whip for about 3-5 minutes until soft peaks form.
Gradually sift in the icing sugar until stiff peaks for, takes about 5-7 minutes.
Now use a spatula and slowly spoon in the almond flour until well combined, scoop themeringue on to a parchment paper lined tray, use the spatula to make the form in to a circlebring op the edges to a round pattern and bit of a dip in the middle for the filling.
Place in the oven to bake for three hours at 100 degree Celsius to dry our completely.
Serve the pavlova with whipped coconut cream, fresh fruit, nut butter, herbs, edible flowersand berry jam.