I agree that ounces/grams would be easier... in a way. I don't KNOW the metric system (except for meters/yars & liters/quarts being pretty much the same), but my kitchen scale does. It is easier to just scoop out sugar & flour from cannister... but as you said... ust how much IS a cup? Maybe part of sifting is to get rid of any lumps?? When it's on sale, I'll buy extra flour & sugar and store in ari-tight T-ware. If it sits for a while, either can be a little lumpy, which might effect measuring and mixing?

Hmmmm my macaron recipes are in ounces and grams. However, for convenience sake, I converted the egg white measurement into a liquid one, so I won't have to weigh them ever again - my scale isn't really made for weighing liquids.

You can always do the same with your dry ingredients - measure them once the way the recipe specifies, and see how much that is in more convenient units. For sifted vs non-sifted stuff like sugar or flour, you might want to try it several times, even on different days to see if atmospheric conditions/humidity affect the conversion factors. At least they aren't sticky/gooey like egg whites.