Preheat the oven to 350 degrees F.

Line two baking sheets with parchment paper.

Using the whisk attachment of your mixer, beat the egg whites. When they become foamy, add the salt.

Beat the whites until stiff peaks form.

Add in the powdered sugar, vanilla extract, and bourbon and beat until thoroughly combined.

Fold the almond flour into the egg white mixture.

Stir in the ginger pieces.

Use a teaspoon to form the cookies on the baking sheet. If you prefer to use your hands, wet them first because the dough is very sticky.

Bake for 15 minutes.

Remove from oven and transfer to wire racks to cook completely before serving.