Making Macarons in Santa Monica!

In this episode, I go to the Gourmandise School of Sweets and Savories in Santa Monica, California with two friends, to make French Macarons for the first time!
Classes at the Gourmandise School
thegourmandise...
Recipe and instructions all from the Gourmandise School : )
MACARONS
1 sifted cup (90g) almond flour
1 sifted cup (120g) powdered sugar
pinch kosher salt
2 x-large (70g) egg whites
pinch cream of tartar
3 tbsps (40g) granulated sugar
*If the almond flour is coarse, pulse it with the powdered sugar in a food processor for about one minute.
1. In the bowl of a stand mixer fitted with the whisk attachment, or with a hand-held mixer, beat the egg whites with the cream of tartar and pinch of salt until they reach the soft peak stage. Slowly add the granulated sugar and beat on high speed until very stiff.
2. Sift half of the powdered sugar and almond flour over the meringue and fold until the mixture is still very stiff but most of the dry ingredients look incorporated.
3. Fold in the remaining dry ingredients and continue folding until the mixture looks less like a dough and more like a thick batter that forms a neat ribbon as it falls.
4. Place the batter in a piping bag fitted with a round tip. Pipe macarons on parchment-paper lined cookie sheets; they should be a little larger than a quarter and have at least 1⁄2” space between them.
5. Let the cookies dry until you can touch them without leaving batter on your finger (about 30-45 minutes).
6. Preheat your oven to 350°F. Once preheated, place the cookie sheets in the oven (one at a time for a still oven or both if you have convection) and turn the heat down to 300°F.
7. Bake for about 10-15 minutes, or until they just feel firm and no longer sink when you press down on them from the tops.
8. Wait at least 10 minutes to allow the cookies to set as they cool before removing them from the parchment paper.
DARK CHOCOLATE GANACHE
1/3 cup+2 Tbsps (50g) heavy cream
1/3 cup (50g) dark chocolate (at least 65%), chopped
1. Melt the chocolate and cream together over a double boiler.
2. Let this set at room temperature for 3-4 hours or chill for 30 minutes and stir.