Though they’re almost spelled identically, macaroons and macarons are very different cookies. A macaroon (pronounced “mack-ah-ROON”) is a dense, chewy coconut-based cookie, sometimes dipped in chocolate. A macaron (pronounced “mack-ah-ROHN”) is an almond meringue-based cookie with a sandwich filling, made in flavors like pistachio or strawberry. They’re both delicious, so don’t ask us to choose which is better!
Macaroons: Our macaroons can be stored at ambient room temperature. Please refer to the packaging for a “best by” date.
Macarons (d’Haubry and Macarons de Pauline): Our ambient macarons can be stored at ambient room temperature. Please refer to the packaging for a “best by” date.
Mini cream puffs and eclairs: Since our frozen desserts are made with fresh dairy cream and sold frozen, we recommend storing them in the freezer until they are ready to serve. When kept frozen, they will be good until the date printed on the side of the package. Once thawed, they can be kept in the refrigerator for a maximum of 24 hours. Do not refreeze after thawing. Do not defrost in the microwave
Our macarons are made at their own facility and the recipe may consist of tree nuts, including almonds, pistachios and hazelnuts.
Our macaroons are made at their own facility and the recipe consists of coconut, which is a tree nut.
Our mini cream puffs and eclairs are peanut free and tree nut free, as they are made in the U.S., where our production area is free of those allergens.
Macaroons, mini cream puffs and eclairs: We use fresh eggs and dairy cream (milk) in our products and our facility is Kosher certified. The other dairy sources (powders) are sourced from vendors that supply us with Kosher certificates and are not from rennet.
Our macarons are not Kosher.
The Poppies brand products use a natural vanilla flavor that is extracted with ethyl alcohol. The vanilla is used at an approximate 0.35% in the overall product.
Break the tub’s seal, by pulling down on the tab that says, “Open.” Then, hold the tub steady, and pull back the lid with your other hand. If you don’t have the finger dexterity, try using a spoon to pry off the lid.
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