I have no problem with measuring ingredients by weight, in fact, I prefer using a scale; it is much easier. After looking at multiple recipe's for macarons, I have not found a single common ratio in all the recipes. If weight is so important, then clearly the recipes are trying to keep something constant, but I can't seem to figure it out. The sugar to almond ratio varies from 1.66 to 2.5(for the same quantity of egg white), which clearly allows a huge margin of error. Sugar content and almond content also vary a lot(+/- 50g) Assuming that all the recipe lead to a successful macaron, is all the precision really that important?
Note: All the recipes I choose use the french method of making meringue and have a very similar preparation method.
Best Answer
I can tell you that yes, every part of the process, including precise measurement, has really low error tolerance. Do something a bit wrong, and you end up with an edible cookie, which does not resemble a macaron in shape or texture.
My explanation for the different ratios you found is: the really important thing about the ratio is the final moisture content of the batter. Different recipes exist, because there are different ways to reach the same final batter moisture.
You are, of course, welcome to try it without the precision. Especially after you have mastered them, you can play around and see if a different recipe gives you a slighlty different texture which you prefer. But if you already have a recipe which is supposed to work, I'd avoid changing anything about it.