Add the almond flour and powdered sugar mixture to the meringue in three parts, 1/3 at a time, folding each part until just combined.
Separate the batter into two parts, transferring half the batter to the smaller bowl and leaving half in the mixing bowl.
Add 2 drops of the red food coloring to one of the bowls and fold the batter until the color is fully mixed.
Once the color is fully mixed in, stop folding. Be careful not to over mix.
Now you need to deflate some of the air in the batter by taking the spatula and smearing the batter against the side of the bowl two or three times, and then folding once or twice. Continue this process until the batter starts to run off the spatula in ribbons.
Check the batter consistency every few folds by picking up some of the batter with the spatula and letting it run down. If it falls in ribbons without breaking and sinks into itself within 30 seconds, the batter is ready.
Be careful not to over mix as this will make the batter runny.
Add 2 drops of the yellow food coloring to the other bowl and fold until the color is fully mixed.
Repeat the process of folding the batter and deflating some of the air by smearing the batter against the side of the bowl and folding.
Transfer each of the batters to a separate 8 inch pastry bag and cut a 1/2 inch opening at the tip.
Cut a half inch opening in the 16 inch pastry bag with the piping tip and place both 8 inch pastry bags inside the 16 inch pastry bag.