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Do successful french macarons really need precise weight measurements?

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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.


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