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Hayden Thorpe - Diviner Music Album Reviews

The former Wild Beasts singer embarks on a new direction on his soul-searching solo debut, stripping back his songwriting to a reverent hush.
The British singer-songwriter Hayden Thorpe released “Diviner” in late February 2019, just a year after the final performance of his band Wild Beasts. From its stark opening chords and breathy first line—“I’m a keeper of secrets, pray do tell”—the song sounded markedly personal. With little more than his stately countertenor and humble piano, Thorpe harnessed the energy of quiet solitude and proceeded to pitch that emotion skyward until the music felt bathed in a dim light. After more than a decade with Wild Beasts, “Diviner” pointed to a different direction for Thorpe.

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Vegan Meringue Cookies

Magical aquafaba—the liquid from canned chickpeas that often gets poured down the drain—mimics egg whites in these airy vegan meringue cookies. The other magical thing? These cookies require just three ingredients! Save the chickpeas themselves for hummus, stew or any one of our other recipes that call for canned chickpeas.

Nutrition Profile
Dairy-Free
Egg Free
Nut-Free
Soy-Free
Gluten-Free
Low Carbohydrate
Low Sodium

Ingredients
  • 6 tablespoons liquid from one 15-ounce can no-salt-added chickpeas, at room temperature
  • ¼ cup sugar
C&H Granulated White Pure Cane Sugar 4 Lb
$3.29 for 1 item
Thru 06/26
  • ½ teaspoon pure vanilla or almond extract
Preparation
Prep - 25 m
Ready In - 3 h
  1. Position a rack in upper third of oven; preheat to 200°F. Line a large baking sheet with parchment paper. 
  2. Beat chickpea liquid in a mixing bowl with an electric mixer on high speed until stiff peaks form, 5 to 10 minutes. Add sugar, about 1 tablespoon at a time, and continue beating until very glossy, about 5 minutes. Add vanilla (or almond) extract and beat for 1 minute more.
  3. Place a dot of the meringue under each corner of the parchment paper to secure it to the pan. Spoon the meringue into a 1-gallon sealable plastic bag (or pastry bag fitted with a ½-inch plain tip). Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off a bottom corner to make a ¾-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Holding the bag perpendicular to the pan, pipe the meringue into 1½-inch cookies, spacing them about ½ inch apart. 
  4. Bake the meringues on the upper rack until they are dry and crispy, 1½ to 2 hours. Turn off the oven and leave the meringues in the oven, with the door closed, for 1 hour more.
  • To make ahead: Store in an airtight container for up to 2 weeks.
  • Equipment: Parchment paper
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Nutrition Information
  • Serving Size: 2 cookies
  • Per Serving: 9 calories; 0 fat(0 sat); 0 fiber; 2 g carbohydrates; 0 protein; 0 folate; 0 cholesterol; 2 g sugars; 2 g added sugars; 0 vitamin A; 0 vitamin C; 0 mg calcium; 0 iron; 0 mg sodium; 0 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

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