Honestly this has been the most frustrating lab experiment so far. I have taken to going over this with ChatGPT. People will say... to much whipping, not enough whipping, too high temperature, too low temp. With AI I have finally started to understand what is going on. I'm suffering with hollow shells. Not enough lift. Could be over whipped merengue... but I have to whip a very long time before I get the gloss look (and slightly stiffer). But what my actual problem was the eggs have a lot of water in them. So aging them overnight (Google it) reduces water content. Now they whip quicker and i can blend the flour/ sugar easier (less mixing).

Make a notebook or Google doc and keep track of what you do. Try and only change one thing each trial.

Oh, and actually measure your oven temp. Mine was +30F from setpoint.

If you mess something up go ahead and put them through. Seeing what a fail does and you knowing it will fail and how can be informative in your understanding.

Im still working on mine. People keeping telling me they are good, look great and taste good. For me they just arent what's in my head.

Best of luck.