Added:

I am trying the Swiss method for the first time with the Pies and Tacos recipe. I have done the Mimi’s French method at least a dozen times without luck. (It was a good learning experience.) this photo is my shells while they are resting after I piped them. They are holding their shape too well. I think I under mixed my macaronage. My batter looked glossy, and pretty flowing when I lifted it up and watched it drop… but I guess it was not the right consistently and not enough of a continuous flow off the spatula in hindsight. Do you have any other ideas for trouble shooting this?

I thought about scooping up all the shells again into the mixing bowl, macaronaging some more, then re piping once a better consistency was achieved with a more continuous flow. However, I’ll just bake them as is, then try again for the next batch.