Yesterday, I finally got to attend. The day was stinking hot, but the kitchen was air conditioned. The teacher was amazing, my fellow students lovely, and somehow, macaron making became easy.
My partner (whose name I can't remember how to spell) and I made Turkish Delight macarons. We used the Italian method (as opposed to the French which is what I have attempted previously), and the rosewater butter cream was from a French recipe (which involves sugar syrup and egg yolks). I couldn't be happier with how they turned out, and they taste even better today.
Plus, we got to bring home some of everyone's!
Top tip: Don't use eggs that are too fresh! For best results, freeze your egg whites, then defrost 24 hours before. Preferably strain them too. All this helps make them more liquid and less gooey.