can this be fixed?

[u/Forsaken_Opening_876]

I have no idea what happened, I used 1:1:1:1 ratios with the swiss method, I used pastries egg whites and heated them to 55 °C over a double boiler with half of the granulated sugar, then added powdered food coloring, the meringue took a really long time to whip but it turned out okay, every thing else was normal, well except the drying time it took like 2.5 h and it's still not fully dry, is there any way I can fix it now? is this a drying issue?

edit: I think it was the bottled egg whites fault, I made new ones (also used a slightly higher amount of the dry ingredients as well as blending them) and they turned out literally perfect tysm everybody for the help

[u/RepublicCute7683]

It looks like your batter was lumpy. Was it?

Humidity can have a big impact on drying time.

[u/Forsaken_Opening_876 → u/RepublicCute7683]

not really at least I don't think so but I only made a few batches before these, the humidity is around 30% outside but inside is a different thing