Step 1

Preheat the oven to 350F/177C convection (325F/163C conventional) and grease 7 donut molds (if your pan has six, you can bake the last one after).

Step 2

Crush graham crackers into a flour-like powder, using a processor or blender, measure out 1/4 cup.

Step 3

Combine the graham crackers, flour and baking powder in a bowl and set aside.

Step 4

Use a whisk to combine the butter and sugar together until well combined.

Step 5

Add in the eggs, cream and vanilla and mix until combined.

Step 6

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.

Step 7

Bake for 13 minutes, or until the donuts are golden brown and spring back when you press on them.

Step 8

While the donuts are cooling, heat the cream in a sauce pan just until it simmers.

Step 9

Pour the cream over the chocolate and let it sit for 2-3 minutes, then stir until it is smooth.

Step 10

Allow it to cool just until it's spreadable, 10-30 minutes, depending on room temperature.

Step 11

In the bowl of a stand mixer, combine the sugar and egg whites.

Step 12

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.

Step 13

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), or until it reaches 160F (71C).

Step 14

Once, the sugar is dissolved, remove from heat and beat with an electric mixer until stiff peaks form.

Step 15

Add in the vanilla and beat just until the vanilla is combined.

Step 16

Spread the ganache evenly on the donuts and place then in the fridge for 6 minutes to set.

Step 17

Use a piping bag, a spoon or an offset spatula to frost the donuts with the meringue.

Step 18

Use a kitchen torch to toast the meringue on top and sprinkle with some crushed graham crackers.