Gently and gradually pour the almond mixture over the whipped egg whites so they don’t deflate. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the mixture holds a 10 count, meaning when the batter falls from the spatula to the bowl it should take about 10 seconds until it fully blends back into the rest of the bowl in the batter. Fold dry ingredients into wet ingredients in batches to avoide deflating the egg whites. This method helps ensure that the almond mixture is fully hydrated while allowing egg whites to still retain some air. The mixture should be thick enough to pipe without running everywhere, but thin enough for the peak at the top of each piped cookie to fall. The batter should appear to have a honey-like consistency. This takes about 45 turns, but depending on how aggressively you fold, it can be more or less.