Do successful french macarons really need precise weight measurements?

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, which clearly allows a huge margin of error for a successful macaron. Sugar content and almond content also vary a lot. Assuming that all the recipe lead to a successful macaron, is all the precision really that important?