Tips and tricks on the sponge finger cake with the magimix

21 tips and tricks about the magimix recipe

• Preheat your oven to the recommended temperature before starting to prepare the batter. This will ensure even baking and a nice color on the madeleines.
  
• Use ingredients at room temperature to prevent the batter from separating or solidifying. Take the eggs and butter out of the refrigerator in advance.
  
  
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• Remember to sift the flour and baking powder before adding them to the batter. This will help eliminate any lumps and give the madeleines a lighter texture.
  
• Let the batter rest in the refrigerator for at least 1 hour before baking. This will allow the flavors to develop and help the madeleines form a nice bump in the center.
  
• Butter and flour your madeleine molds well, or use non-stick silicone molds. This will make it easier to unmold and ensure well-formed and intact madeleines.
  
• Only fill the molds three-quarters full. The madeleines will need space to rise and expand during baking.
  
• Watch the madeleines closely as they can brown quickly. It's best to remove them from the oven as soon as they are golden around the edges and slightly puffed in the center.
  
• Once baked, let the madeleines cool slightly in the molds before removing them onto a wire rack. This will allow them to firm up slightly and maintain their shape.
  
• Grate dark chocolate and fold it into the batter to make indulgent chocolate madeleines.
  
• This quick recipe using the magimix robot is delicious when served with a little jam, such as magimix apricot jam.
  
• You can also make a chocolate glaze to coat the madeleines and make them even more delicious.
  
• Chill the madeleines in the molds in the refrigerator for a few hours before baking.
  
• Use a piping bag to fill the molds for uniform madeleines.
  
• To make the madeleines more indulgent, you can use brown sugar or vanilla sugar or vanilla extract in this good magimix recipe, and add a lemon zest for flavor.
  
• Store the madeleines in a metal box lined with absorbent paper.
  
• These magimix madeleines are excellent for breakfast, dip them in coffee or tea with honey for the hidden gourmet in you.
  
• To achieve a nice bump on your magimix madeleine, let the batter rest in the refrigerator to create a temperature shock and place them directly in the oven when it reaches the correct temperature of 210°C. The resting time should be 24 hours.
  
• This is one of the classic recipes from my kitchen that I make very often. Both kids and adults love it, especially in the morning with a bowl of chocolate milk. You're going to love them.
  
• The most challenging part of this recipe is getting the perfect bump on the magimix madeleines.
  
• This sweet version of the magimix madeleine recipe allows you to achieve soft and fluffy madeleines.
  
• Also, check out my magimix madeleine recipes, such as the coconut aroma madeleine, the magimix coconut madeleine, or the Nutella madeleine with hazelnut spread. You can also try my magimix recipes for plain cake or speculoos cake.