Separate your eggs and keep whites in a covered bowl out on the counter 1 day before baking. If you’re in a pinch, microwave the egg whites for 10 seconds.
Sift together the almond flour and powdered sugar.
In a standing mixer with the whisk attachment, beat egg whites at a medium speed until frothy, about 1 minute. Add granulated sugar one tablespoon at a time and whisk on high speed until your meringue achieves stiff peaks, about 5 minutes. This is also where you can add 3-4 drops of gel food coloring if you’d like.
Using a rubber spatula, fold the almond flour and powdered sugar mixture into the meringue, about 30 folds. Eventually the mix should take on a consistency similar to honey.
Scoop the macaron dough into a piping bag (if you don’t have a piping bag, you can use a resealable plastic bag with a small hole cut in the corner). The batter should just slightly drip out of the bag if laid flat. On a baking sheet prepared with a nonstick baking mat (such as Silpat) or parchment paper, pipe discs 1 1/4 inch in diameter about 1 inch apart from one another.
Let the piped dough sit out for 1 hour, until the cookies form a shell—they should take on a matte finish and are no longer sticky to the touch. While waiting, preheat oven to 290° F.
Bake for 10 minutes, until the cookies rise and form feet. Remove from oven and allow to cool for 30 minutes before removing them from the baking sheet.
Place unwrapped caramels in a bowl and microwave for 30 seconds, until melted. Spread onto one cookie and sprinkle with a pinch of flaked sea salt and a pinch of ginger root before sandwiching with another cookie.