Baked S'mores Donuts Recipe

Preheat the oven to 350F/177C and grease 7 donut molds (if your pan has six, you can bake the last one after) *you can easily double the recipe to make 14 or make some mini donuts*.
Crush graham crackers into a flour-like powder, using a processor or blender, measure out 1/4 cup or 30 grams.
30 grams graham crackers crushed, 2 full sleeves
Combine the graham crackers, flour and baking powder in a bowl and set aside.
90 grams all-purpose flour spooned and leveled, 1 tsp baking powder
Use a whisk to combine the butter and sugar together until well combined.
56 grams salted butter melted, 66 grams light brown sugar lightly packed
Add in the eggs, cream and vanilla and mix until combined.
1 large egg room temperature, 80 mL heavy cream room temperature, 1 tsp vanilla extract or vanilla bean paste
Fold in the dry ingredients, just until the last streak of flour is combined, and then use a piping bag or a spoon to fill the donut molds about 3/4 full.
Bake for 13 minutes, or until the donuts are golden brown and spring back when you press on them.

While the donuts are cooling, heat the cream in a sauce pan just until it simmers.
60 mL heavy cream
Pour the cream over the chocolate and let it sit for 2-3 minutes, then stir until it is smooth.
85 grams dark chocolate chips milk is also fine but I think it's too sweet
Allow it to cool just until it's spreadable, 10-30 minutes, depending on room temperature.

In the bowl of a stand mixer, combine the sugar, cream of tartar and egg whites.
100 grams granulated sugar, 2 large egg whites
In a small pot, bring 1/2 cup of water to a simmer and then place the bowl of eggs and sugar on top, creating a double boiler.
Whisk the eggs and sugar over the simmer pot, until the sugar is fully dissolved (you shouldn't be able to feel any sugar granules when you touch the egg). I recommend using a digital thermometer and heat the egg and sugar mixture until it reaches 170F (77C) (this will make it more stable and prevent it from weeping).
Once, the sugar is dissolved, remove from heat and beat with an electric mixer until stiff peaks form.
Add in the vanilla and beat just until the vanilla is combined.
1 tsp vanilla extract or vanilla bean paste

Spread the ganache evenly on the donuts and place them in the fridge for a few minutes to set.
Use a piping bag, a spoon or an offset spatula to frost the donuts with the meringue.
Use a kitchen torch to toast the meringue on top and sprinkle with some crushed graham crackers.