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I plan do make a Daquoise. I've seen people making them round, consisting of 2-3 disks, piped like so:

enter image description here

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 & 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?

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I believe the main issue is not so much the shape of the daquoise, but the time and temperature: you want to bake it very slowly, at a low temperature. –  SAJ14SAJ Jul 19 '13 at 19:13
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1 Answer

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.

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Sour, that is clearly an exopat, not a silpat! :-) Although I own both and don't see any difference in performance.... –  SAJ14SAJ Jul 19 '13 at 21:39
    
Thanks for that answer! The Exopat image (thanks SAJ14SAJ ;-) was just for illustration. Using a spray bottle seems a bit experimental for me, but actually it sounds like a good idea. But then again, how do I determine when the Daquoise is done when using this method? Probably just testing every few minutes? –  Sven Jul 20 '13 at 7:47
    
Once it gets to a point where you think it should be done, you should be able to get away with gently lifting it with a spatula and touching the bottom to see if it's dry. The weight will also give you a feel for how dry it is. You can also crank the heat up for the last few minutes to brown it a smidge and be sure. Not strictly traditional, but I can't be the only one who prefers a bit of color on my meringues... –  sourd'oh Jul 20 '13 at 17:04
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