Hi Elita,

 

In my opinion, I think both of the photos are showing shells that have flattened out. I’m actually finding it difficult to decipher the photos – it would be great to see them in different angles.

 

The issue is one or the other:

 

• either the meringue was too weak, or it was overwhipped that it actually separated.
• If the meringue was too weak, then that would mean that the batter was too weak so that the shells flattened out.
• If the meringue was overwhipped then the meringue would actually separate, meaning that the sugar and the eggwhites disintegrate. I can’t tell clearly from the photo but is that like sugar syrup oozing out on the side of the shell? If that happened thats most likely because the sugar and egg whites separated.
• I’m sorry but I simply can’t tell clearly from the current photos.
• Either way, you need to fix your meringue + mixing techqniue. Even if the meringue was perfect, if you overmix it with the dry ingredients then the batter would start losing volume.
• Speed does matter a lot when making dacquoise as the meringue used in dacquoise is a really weak one (little sugar compared to egg whites)

Hope this helps! Think it would help if you post photos from different angles so that I can take another look.

 

Hanbit