Lemon-Scented Madeleines

Chef, Jean-Jacques proudly launches Bistro Maison "Madeleines." Jean-Jacques speaks of after school treats his mother prepared of fresh madeleines dunked in hot chocolate. The good ones, apparently, bob back to the surface of the chocolate. Jean-Jacques still believes in this quality test: if it doesn't float, if it doesn't bob back up to the surface when you sink it with your spoon, and if it doesn't have a lump on top, it's not a true madeleine. In fact, he believes the right way to serve madeleines is scallop-side down, so you can see the lump.

You may have sampled these scrumptious morsels as a dessert paired with hot chocolate on our menu. They are now available packaged in half dozen sachets to enjoy at home. Lemon scented Madelines are an irresistible snack on their own or with a cup of hot chocolate or tea, Lately, gift packages of Bistro Maison Madelines adorned with ribbons have been spotted around town as hostess gifts and party favors offered by those in the know.

When creating “Madelines”, Jean-Jacques began by purchasing the finest butter from Oregon's own Farmer's Cooperative Creamery right here in McMinnville. It makes all the difference. In a taste test it beat out all the best brands hailing from the Normandy region of France.

Cuisine French
Servings 1 dozen


  • 2 eggs separated
  • 3/4 cup sugar
  • 1/2 tsp pure vanilla extract
  • pinch of salt
  • 6 oz Farmer's Cooperative Creamery FCC unsalted butter, melted, divided
  • zest and juice of 1/2 lemon
  • 1 cup + 2 tablespoons flour


  1. Preheat oven to 325ºF. Take 2 tablespoons of the melted butter and cool it to room temperature. Use this butter to generously grease the madeleine molds. A note of importance is to properly butter the molds. Use a pliant brush, and take care not to miss a single cranny. Beat the egg yolks with the sugar and salt, the remaining melted butter, the vanilla extract, the lemon zest and juice, until thickened.
  2. Add the flour, about a ¼ cup at a time, beating between additions. Add the egg whites, one at a time, and beat until well combined. Fill the molds 2/3 full and bake until golden, about 25 minutes. Dust with powdered sugar when cool.

Recipe Notes

** Special order packages for quantities of 25 or more are available and can be arranged through Deborah or Jean-Jacques.