I read all the reviewers here saying that this book is THE book because the ratios of ingredients lead to perfect macaron shells. The reviews are all true! I have never baked cookies before in my life, but I thought I'd start with the hardest kind, and I made chocolate macarons. They worked perfectly.
The instructions here are very detailed and simple. You don't require any fancy baking accessories, except for a piping bag with a circular tip. I didn't use a pastry scraper - I just used a flat spatula instead, and it worked fine. I even made the ground almonds by taking almonds and blending them with a simple hand blender in my kitchen. Then I passed the almonds through a sieve and only used the fine bits (then re-ground the chunkier bits). The scale I used was a cheap analog scale that I bought from Target for $5. I made sure it was accurate by measuring things like 100g chocolate bars and seeing it read "100g" (which it did). The macaron shells came out perfectly. They were glossy and no cracks appeared at all. Just remember she reports the temperature in Celsius, and most ovens here are Fahrenheit.
Overall, I'd say this is the best book to buy, and once you master her recipes (which are mostly different fillers for the macarons), you can probably experiment on your own. There is a patisserie near my house, and they sell macarons for almost $2 a piece. Mine look better, and this was the first time I made them. Great success!