Recipes by Luxembourg’s own Anne Faber, who, like Mediation, reflects classic values, expertise,  passion, local ingenuity, and creative flair.

250g butter, room temperature
140g icing sugar
1 sachet vanilla sugar
1 vanilla bean
1 egg
375g flour
a pinch of salt

For the icing:
120g icing sugar
4 ½ tsp honey schnapps
red + blue food colouring

Makes 85 cookies – Prep: 1h 15 mins – Cooling: 30 mins – Oven: 10 mins per batch – A little effort

Cut the butter into cubes and put in a mixing bowl together with the icing and vanilla sugars and mix.

Slice the vanilla bean lengthwise, scrape out the seeds, add them to the bowl and mix.

Add the egg and mix again, then add the flour and salt and beat into a smooth dough.

Flatten the dough into two discs, wrap in cling film and refrigerate for 30 minutes.

After 30 minutes, preheat the oven to 170°C fan.

Roll out the chilled dough on a surface dusted with flour. Cut out cookies with a cookie cutter and place on a baking tray lined with baking paper.

Bake in the preheated oven for 10 minutes or until browned at the edges. Transfer to a wire rack and leave to cool completely.

Once the cookies are cool, prepare the icing. Put 40g of icing sugar in a small bowl, add 1 ½ tablespoons of honey schnapps and a few drops of red food colouring and mix into a smooth icing. Decorate one third of the cookies with the red icing.

Repeat the same process with the blue food colouring, then mix the remaining icing sugar with the remaining honey schnapps to create the white icing. Leave the iced cookies to set for at least 1 hour.

The cookies will keep in a tin for at least 1 week.

For the macarons:
3 egg whites, at room temperature
30g caster sugar
200g icing sugar
125g ground almonds
4 tbsp cocoa powder

For the chocolate orange cream:
200g dark chocolate
50g butter
4 tbsp crème fraîche or cream
100g candied orange peel


Prep 1 hour – Rest 1 hour – Oven 15′ – Makes about 24 chocolate orange macarons – A little effort

Start by preparing the macaron shells. Beat the egg whites with an electric hand beater until they foam soft peaks, add the caster sugar and beat for another minute.

Sift the icing sugar, ground almonds and cocoa into a bowl. Add the stiffened egg whites and gently fold in with a silicone or wooden spoon. Don’t vigorously stir the batter, instead, gently lift the mixtures into each other.

Fill the batter into a piping bag, mounted with a round tip. Pipe little discs, of around 3cm diameter, onto a baking tray, lined with baking paper or a silicone mat. The piping will leave a small ‘tip’ on each circle so, when they’re all piped, give the tray 2–3 slams on a flat surface to flatten them.

Let the macaron shells rest for 1 hour before baking – this will harden their exterior, so that they create their iconic little foot when they rise in the oven.

While the macaron shells rest, prepare the filling.


Melt the chocolate and the butter, then take off the hob and pour into a bowl. Let the chocolate cool down for 5 minutes. Finely chop the candied orange peel and add to the chocolate together with the crème fraîche. Fold in so you get a smooth chocolate ganache. Put the ganache into the fridge, and remember to take it out at least half an hour before spreading onto the macaron shells.

Preheat the oven to 160° Celsius (best use an oven thermometer to make sure you get the temperature absolutely spot on). Bake the macarons for 12-14 minutes, until lightly golden.

Take out of the oven and let the macarons cool down completely before removing them from the baking paper. Spread the chocolate ganache onto a macaron shell, and top another macaron.

Keep in a tin in the fridge for up to one week.

200g Oreo cookies
2 tbsp cocoa powder
300g butter, soft
360g good quality dark chocolate
290g light muscovado sugar (soft brown sugar)
5 eggs
A pinch of salt
150g candied orange peel + extra for serving
Cocoa powder, for dusting


Prep: 1h 40 –Serves 12– Easy

Preheat the oven to 150°C fan.

Put the Oreo cookies in a food processor and blitz until you get fine crumbs. Put into a large mixing bowl and add 2 tablespoons of the cocoa powder.

Melt 60g butter and add to the Oreo crumbs. Mix until all the crumbs are covered in butter.

Line the base and sides of a greased spring form tin (20-25 cm) with baking parchment. Cover the base with the buttery crumbs, and press down with a spoon so you get a firm biscuit base. Refrigerate the tin until needed.

Cut the remaining 240g butter into cubes and put into the mixing bowl used for the Oreo crumbs. Break the chocolate into rough pieces add to the mixing bowl.

Put a saucepan on a medium heat and add the sugar with 4 tablespoons of water. Stir until melted and bring to a boil. Once boiling, pour the sugar syrup into the bowl with the chocolate and the butter. Stir until the chocolate and the butter have completely melted and you’re left with a runny chocolate sauce. Set aside to cool for 10 minutes.


Separate the eggs one at a time, putting the egg whites into a clean large bowl. After 10 minutes, add the egg yolks to the chocolate sauce, whisking vigorously after each addition. Add the candied orange peel and mix.

Add a pinch of salt to the egg whites and whisk until stiff. Fold the stiff egg whites into the chocolate base until you get an even, aerated batter.

Pour the batter onto the Oreo base and bake in the preheated oven for 55 minutes or until skewer inserted in the middle comes out almost clean.

Leave to cool completely before removing from the tin. Dust with cocoa powder before serving and sprinkle with a few candied orange pieces.

Keeps at room temperature for 4 days.

TIP: This cake is really lovely served with fresh orange slices on the side.

250g dark chocolate
125g butter
100ml cream
200g Nutella
desiccated coconut
smoked chocolate powder or cinnamon cocoa powder*

Makes about 50 truffles

Break up the chocolate into pieces and cut the butter into cubes.

Heat the cream in a saucepan until it nearly reaches the boiling point. Add the chocolate and the butter and mix until you have a smooth ganache. You may have to briefly put the saucepan back on the hob to fully melt everything.

Add the Nutella to the ganache and stir until smooth. Pour the ganache into a dish, cover with cling film and refrigerate for at least 2 hours or until hardened.

Meanwhile, toast the desiccated coconut in a frying pan until golden. Put onto a plate and set aside. Put the smoked chocolate powder or the cinnamon cocoa powder onto another plate and set aside.


Once the ganache is hard, shape little rock-like truffles by using two teaspoons. Drop each truffle into either the toasted coconut or the chocolate powder. Roll so that they’re entirely coated, then place onto a plate, cover with cling film and refrigerate for another 2 hours before serving.

You can keep these truffles in the fridge in an airtight container for 2 weeks.

*If you want to make cinnamon cocoa powder, just add a pinch of cinnamon to some unsweetened cocoa powder.

170g dark chocolate
125g butter
220g sugar
1 tbsp vanilla sugar
2 eggs
a pinch of salt
85g flour
125g raspberries
80g white chocolate

Makes 8 brownies

Preheat the oven to 180°C fan.

Melt the dark chocolate and the butter. Put the sugar, vanilla sugar and eggs into a bowl with a pinch of salt. Beat until it becomes pale, then add the melted chocolate mix, while still beating. Fold through the flour followed by the white chocolate.


Line the bottom of a brownie tin measuring approximately 18×24 cm with baking paper. Pour the brownie mix into the tin and scatter over the raspberries.

Bake for 35 minutes.

Let the brownie completely cool down before turning out of the tin and cutting into 8 pieces.

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