6 - 8 servings
Melissa's Corporate Chefs
6 tablespoons granulated sugar
1 1/2 tablespoons chile powder
4 teaspoon egg whites (powdered) (see note below)
1/4 cup warm water
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.