Definition: the point where a batter falls from the spatula or whisk in a thick, ribbon-like stream that briefly holds its shape before sinking back.
“Ribbon stage” describes a consistency you’ll meet in a few places — whisked eggs and sugar for a génoise, or macaron batter aftermacaronage. Lift the spatula and let the batter fall: if it drapes in a ribbon that sits on the surface for a few seconds before melting back in, you’re there. For macarons this is the “flowing lava” test; getting it right is what gives you smooth tops and neat feet.
In practice: watch how long the ribbon holds — a slow melt-back (about ten seconds) is the macaron sweet spot.
Related:macaronage,folding.