[castironchef]

How do you Pastry Pros manage to pour the hot sugar syrup into the beaten egg whites while the mixer is mixing, without getting the sugar spattered on the sides of the bowl, where it instantly congeals?

I use a home-style KA planetary mixer.

I've tried (a) pouring carefully from the saucepan into the space between the bowl and center of the beater's orbit, (b) doing the same from a Pyrex cup (sprayed with cooking spray) and (c) using a metal baster (after having basted one load of canola oil). In (a) & (b), I still get splatters from when the beater comes around and from the syrup not pouring directly down. In (c), it takes a long time and I fear that the syrup temperature is dropping before I can get it all into the mixer.

I'm almost ready to fish out the older-than-I-am, parents'-wedding-gift Sunbeam MixMaster, where the beaters stay on one side of the bowl and the bowl rotates.

What is the great technique?

Thanks for your wisdom (in this and all the other posts).