Sometimes, I want to make a recipe (or train one) that involves Italian meringue, but I find it very difficult to whip one up when using small quantities of egg whites.
I find it very hard to whip Italian meringue without using a stand mixer. My experience with hand mixers is that it's difficult to properly beat the whites when adding the sugar syrup. It's hard to ensure I'm getting the beaters to evenly cover the bowl, and then the max speed of a stand mixer is not too fast either. Should perhaps I use a bowl that's deeper but not as wide for this purpose; would that work? Is there some tip or trick to doing it with a hand mixer?
On the other hand, if I do use my stand mixer with too little egg whites in the mixer bowl, the whisk won't quite reach them and I'll be left scratching my head. Should I 'pre whip' the egg whites to gain volume before dumping them on the stand mixer bowl, so the whisk can reach them? Is there some other tool or way to circumvent this?
Any tips on whipping small quantities of Italian meringue are appreciated.