Macaronage
Macaronage is the stage of mixing macaron batter where the meringue is folded into the almond and sugar mixture and deliberately deflated in part. The aim is a mass that falls from the spatula in a wide continuous ribbon and slowly smooths itself out in the bowl.
It is the most demanding moment in making macarons, because an error either way only shows after baking. Under-mixed batter is too stiff: the shells keep the peak left by the piping bag and the surface stays bumpy. Over-mixed batter is too loose: the shells spread, and the foot fails to form or comes out ragged.
There is no correct number of strokes. It depends on the density of the meringue, the fineness of the almond flour, the humidity of the room. You go by how the batter behaves, not by counting: the ribbon should be unbroken and its trace should dissolve within tens of seconds.