Add 1/3 of the powdered sugar/almond flour mixture into the meringue and fold the batter until you can't see any of the dry ingredients.
When folding the batter, slide the spatula under the batter, lift it in a U motion, go over the top of the batter, and slide it under again. This way you make sure to get the batter at the bottom of the bowl.
Once fully combined, add in another 1/3 of the dry ingredients and repeat the process of folding.
Add in the last 1/3 of the dry ingredients and fold until fully combined.
Once all of the powdered sugar/almond flour mixture has been added, continue folding a few more times to make sure all the ingredients are combined well.
Now it's time to deflate some of the air in the batter by folding once and smearing the batter against the side of the bowl twice, and then folding again. You only want to smear the batter 3 or 4 times against the side of the bowl because you don't want to deflate all of the air in the batter.
You can test the consistency by lifting the spatula and letting the batter run down. If it falls in ribbons without breaking and sinks back into itself within 30 seconds, the batter is ready.