How to evenly bake a daquoise disk? I plan do make a Daquoise. I've seen people making them round, consisting of 2-3 disks, piped like so:



Once I tried to bake a Macaron this big and failed because while the outer area where done, the center was still pretty undercooked, I wasn't even able to lift the Macaron from the sheet.

In my oven, I used top &amp; bottom heat.

As Macaron and Daquoise batter is pretty similar, I am afraid to fail again. Is there anything I can do to bake such a disk (about 18cm diameter) evenly? Or would you recommend to make it square shaped?
A dacquoise isn't so much baked as it is dried. Usually this is done for an hour or more at a temperature below 300F. If you have problems with the top drying too quickly and leaving the bottom unset, you can get a simple spray bottle and mist the top with water toward the beginning of the baking time to slow it down. Also, I notice that the picture is using a silpat, I don't know if that was just for illustration, but while silpats are wonderful, they do tend to slow the cooking on the underside of whatever is on them.