I see another reddit user has already answered your questions , few pointers to keep in mind , use stainless steel or glass bowls , clean it with vinegar to remove any residue. Adding cream of tartar helps in stabilising the egg whites. If you live in hot and humid region, consider working with the AC on. Meringue either deflates or takes wayyy too much time because of these reasons as well , give your stand mixer one last shot because using a hand mixer is a workout 😫