6 - 8 servings
Melissa's Corporate Chefs
Stir together sugar and chili powder.
Whisk egg whites with water until dissolved.
Slice mandarinquats into 1/4 inch wheels or rounds. Blot dry.
Working with one mandarinquat slice 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 mandarinquats 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.