• Line an upside down pan with a silicone baking mat and fit a piping bag with a small round tip, set them both aside.
• In a medium bowl, scale the almond meal and powdered sugar. Sift both of them into a larger bowl and discard any large pieces. Set aside.
• In a stand mixing bowl, add the egg whites and begin whisking on low speed (speed 2-3) for 1-2 minutes. When the whites get foamy, add the cream of tartar.
• Very slowly, begin adding the sugar by the spoonful, sprinkling it into the whites as they whip. When all of the sugar is added increase the speed to medium (speed 4) and whip for about 7-8 minutes or until stiff peaks form.
• Add the stiff white meringue to a large bowl.
• Add ⅓ of the sifted dry mixture to the whites. Fold very gently with a rubber spatula until combined. The add the next ⅓ and fold to combine. Continue until all of the dry ingredients are incorporated.
• Using your rubber spatula, scrape the batter against the side of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in ribbons. Try to make a figure 8 with the batter. If it falls without breaking, its ready.
• Fill your piping bag with the batter. Pipe directly over the top of the baking tray. When the pan is full, drop the pan on the counter a few times to release any air bubbles. Use a tooth pick to pop any bubbles that come to the surface.
• Allow the shells to sit out to dry and form a skin. This can take anywhere from 30 minutes to an hour depending on the level of humidity in your house. They are ready to bake when the shell can be touched without it sticking to your finger or leaving an impression.
• While the shells rest, preheat your oven to 300. (If your oven in on the hotter side, lower temperature might be better ie: 275-285)
• Bake each tray for about 12-14 minutes. They are done baking when you can gently touch the top of the shell and it barely budges from the foot. Let the tray cool completely on a wire rack before removing the shells and filling.

Making the Butterfinger Frosting

• In a stand mixing bowl, add the soft butter and mix on medium low speed for 30-60 seconds until smooth.
• Add the powdered sugar in a little bit at at time, mixing well after each addition. Scrape down the bowl with a spatula, then whip on high speed for 30 seconds until the buttercream is light and fluffy.
• Add the chopped butterfinger pieces and mix to combine.

Assembling

• Melt the dark chocolate chips and white chocolate chips in two small bowls until runny. Add each one to a piping bag with a tiny round tip. Pipe the white chocolate in squiggles on the shell to form the "mummy wrap" and then two dots in the center. Pipe two small dots in the center of the white to complete the eyeballs. Let the chocolate cool completely in the fridge until hard.
• Fill a piping bag fitted with a small round tip with the butterfinger frosting.
• Pipe a dollop onto one half of the shells and then sandwich the filling with the other half.
• Keep in the fridge in an airtight container overnight or at least for 12 hours to mature and soften before enjoying.