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Spicy Kumquats
By Melissa's Corporate Chefs


6 tablespoons Granulated Sugar
1 1/2 tablespoons Chile Powder
4 teaspoon Egg Whites (powdered) **
1/4 cup Warm Water
1 1/2 lbs kumquats, mandarinquats, limequats, or fucushu kumquats


Stir together sugar and chili powder. Whisk egg whites with water until dissolved. Leave kumquats or limequats whole. Slice mandarinquats or fucushu kumquats into 1/4 inch wheels or rounds. Blot dry. Working with one kumquat at a time, dip one side in whites, letting excess drip off, then dip in sugar mixture. Transfer to a rack to dry, coated side up.

Coat kumquats 3 days ahead and keep, between layers of wax paper, in an airtight container at room temperature.

** substitute 2 large egg whites measuring approximately 1/4 cup for powdered whites and water.