Add in the powdered sugar and almond flour mixture in three parts, 1/3 at a time, folding each part until fully combined.
Once the meringue and dry ingredients are fully combined, stop folding.
Scoop out about a tablespoon of batter and place it in a bowl. This will be for the brown stems.
Add 6 drops of red gel food coloring to the mixing bowl and continue folding until the color is mixed in.
Now you need to deflate some of the air in the batter by taking the spatula and smearing the batter on the sides of the bowl two or three times, and then folding once or twice.
Repeat the process of smearing some of the batter on the side of the bowl and folding until the batter looks smooth and glossy and runs down the spatula slowly in ribbons.
You can test the consistency by lifting the spatula and letting the batter run down. If it falls in ribbons and sinks back into itself within 30 seconds, the batter is ready.
Transfer the red batter to the 16 inch pastry bag and set aside.
Take the small bowl with the batter for the stems, add 1 drop of brown gel food coloring, and repeat the steps of folding and deflating the batter.
Transfer the brown batter to an 8 inch pastry bag and set aside.