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.
At this point you can add 4 drops of pink gel food coloring OR if you want several different colors, divide the batter into 3 parts, and add the different colors to each bowl and fold each until 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 batter (if one color) to the 16 inch pastry bag or each separate color batter to 3 different pastry bags.