Prepare two baking trays with parchment paper. Preheat the oven to 180C/350F.
Whisk powdered sugar, cocoa and salt together in a mixing bowl. Stir in chocolate chips, chopped almonds, and diced candied ginger. Add in egg whites and vanilla. Combine with a wooden spoon until the batter is just moistened.
Drop batter by teaspoonfuls onto the prepared baking trays, spacing cookies about 1-inch apart. Bake until the edges of the cookies have just began to set but the centers are still very soft, about 15 minutes. Cool on pan for about 5 minutes, then transfer the cookies to wire racks to cool completely.
