Hi, Irene! By high performance eggbeater do you mean a hand mixer? Because you can get the job done with that, I promise. Once the first liquid goes in the batter gets much looser and easier to work with; the eggs go in one at a time so they can do their magic emulsifying thing. If you have a strong arm and a hand whisk you could even make that work (I made my first mousses from scratch that way, trying to walk the Escoffier apprentice path...courage, I am sure you can get this job done! Susan

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