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 & 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?