In a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt. Process on low speed until extra fine, about 1 minute. Sift the mixture through a fine-mesh sieve into a medium bowl.

In a large bowl, beat the egg whites and the remaining ½ teaspoon of salt until it forms soft peaks. Gradually add the granulated sugar and beat until fully incorporated. Continue to beat until the mixture reaches stiff peaks.

Add the vanilla and beat until incorporated.

Using a spatula, fold the almond flour mixture into the egg white mixture, ⅓ at a time. Continue gently folding the batter until it’s fully combined and the batter falls into ribbons. Aim be able to make a figure 8 with the batter while holding the spatula up.

Transfer the batter into a large piping bag fitted with ½-inch round piping tip.

Place the paper Mickey macaron template onto a baking sheet. Place a piece of parchment paper on top of it. Make sure the parchment paper lays flat.

Pipe the batter directly down onto the parchment paper, following the template. These macarons should be about 2 ½ inches in diameter and placed about 1-inch apart.

Gently slide the paper template out from under the parchment paper. Repeat this process with a second baking sheet.

Tap the baking sheet on the counter 5 times to release the air bubbles. Let the macarons rest at room temperature for 30-60 minutes, until they are dry to the touch.

Preheat the oven to 300 F.

Bake the macarons for 15-17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.

Transfer the macarons to a wire rack to cool completely.

Place the white candy melts in a microwave safe bowl. Heat in the microwave, stirring every 30 seconds, until melted. Transfer to a piping bag. Cut a small part of the tip off of the piping bag.

Using gentle pressure and quick movements, pipe the candy melts over the tops of the macarons in lines to make mummy wrappings.

Before the candy melt sets, gently press two brown mini M&Ms into four of the macarons to make eyes. Let set completely before filling.

In a large bowl, beat the butter until light and fluffy. Add in the powdered sugar and beat until combined.

Add the oreo cookie crumbs and beat until incorporated. Add the vanilla and the heavy cream, one tablespoon at a time, beating until desired consistency is reached.

Transfer the filling to a large piping bag fitted with a ½-inch round piping tip.

Place the macarons without the M&M eyes decorated side down on a flat surface.

Pipe the buttercream filling onto the macaron, piping it just to the edges of both the ears and the head.

Gently press the macarons with the M&Ms eyes on top of the filling.

Store macarons in an airtight container in the refrigerator. They’re best enjoyed within three days