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Dessert
Mexican
6 - 8 servings
20 minutes
0 minutes
6 tablespoons granulated sugar
1 1/2 tablespoons chile powder
4 teaspoons egg whites (powdered) (see note below)
1/4 cup warm water
1 1/2 lbs. Mandarinquats
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.
