I still have weather problems with them, but it gets better with practice. A baker in humid conditions adjusts. It's the changes that cause trouble. I do historic candies for museums and with the humid weather lately, I just can't do it. My wholesaler needs them, but these recipes have none of the buffers today's candies have and weather is a factor. Macarons are one of the toughest recipes to master. I'm definitely not a master yet. That's why I'm saving them for later.
You know all of those books that guarantee perfect results for macarons? I'm convinced that each author has a recipe for his/her certain method, spatula size, age of eggs, humidity, temperature, amount if arm energy, etc. There isn't just one way with those things. You really have to work at getting consistency in every condition in your space.