It was awesome. You take twelve egg whites and keep beating them and they transform into a huge bowl from lightweight froth, otherwise known as meringue. I may sound naive or a little dim, but seeing the chemical reaction (or whatever it was) was just really, really cool. Matter of fact, I am going to add to my list of goals to make homemade mayonnaise.
I am not going to include the recipe because it is quite involved. We used the one from the Ultimate Cookbook.