There is a link to her recipe at the bottom, I've been using almost the same recipe and make mine exactly the same way she does, with the exception that I always rest mine about 15-30 minutes, just in case of over mixing.
I worked as the pastry chef at a French bistro/patisserie, I made 100's of these suckers daily, I cringe every time I see some new ridiculous 'rule' online, or in a book.
Almost every macaron issue comes from mixing. It is also better to slightly overbake than underbake a macaron, even if it comes out a lot crispier than you want, simply fill it and stick it in the fridge. Depending on how over baked it was, it will come out of the fridge beautifully between 24 - 72 hours. (Obviously burning them cant be fixed, lol)