The ribbon stage is a specific stage in baking and pastry-making, particularly in recipes that involve beating eggs with sugar. During the ribbon stage, the mixture becomes thick, pale, and creamy, and when the beaters or whisk are lifted, the batter falls back into the bowl in a thick ribbon that slowly dissolves back into the mixture. This stage indicates that the eggs and sugar have been beaten to the point where they have reached maximum volume and have incorporated a significant amount of air. Achieving the ribbon stage is crucial in recipes such as sponge cakes, genoise, and some types of mousses, as it helps provide structure, lightness, and stability to the final baked goods or desserts.

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