Italian Meringue Help - Sticking to Mixer

I am trying to make Italian Meringue and I using a candy thermometer and following a recipe very closely. However, whenever I pour my sugar into my egg whites the sugar instantly sticks to the side of mixing bowl and then I have little pieces of rock candy floating around my egg whites. What am I doing wrong? Everything I see makes it look so simple and I can't find anyone else encountering this issue. Thanks!

115g aged egg whites
3g cream of tartar
150g granulated sugar
1. Beat egg whites and cream of tartar on medium until soft peaks for (~2 min) and reduce speed to low
2. Add granulated sugar and 57g water to saucepan and heat over medium high. If sugar sticks to side use a wet pastry brush to remove sugar crystals
3. Cook sugar until it reaches 235 degrees Fahrenheit.
4. When sugar is 235 degrees quickly and steadily pour it down the side of the mixer bowl while the mixer is on medium speed
5. Whip for about 4 minutes until glossy

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How do you fix a sticky meringue?

You can store your meringues in an airtight container for four to five days at room temperature or up to a month in the freezer. If they seem sticky or chewy, Jackson and Gardner suggest baking them for 10 minutes at 200 degrees to restore crispness.

Can you over whip Italian meringue?

To avoid over-whipping, keep your mixer at medium-high speed, rather than going full speed ahead. Once the sugar syrup has been added to an Italian meringue, it will become much more stable, and overbeating will be less of an issue.

How do you keep Italian meringue from splitting?

How to fix

Increase the sugar content or make an Italian or Swiss meringue that contains less moisture and a higher sugar concentration.

Add a little cornflour to your meringue mixture at the end of whisking. ...

Avoid over-whisking \u2013 only whisk until the sugar just dissolves, and no longer.

Why did my Italian meringue separate?

The thing that sets Italian meringue apart from all these other egg white foams is the way it's been heated. Instead of heating the whole meringue, you add a very hot syrup into the egg white (while whisking). The heat of the syrup will 'cook' the proteins.

HOW TO MAKE PERFECT ITALIAN MERINGUE | 5 TIPS!

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