In a food processor combine almond flour, icing sugar and salt and whizz about 20 seconds until fine. Sift into a bowl.
Using an electric stand mixer beat the egg whites and cream of tartar until soft peaks form. While beating gradually add the white sugar and beat until stiff peaks form, about 10 minutes. Preheat the oven to 95 degrees C.
Using a spatula, fold the sifted ingredients into the meringue. Place the batter into a piping bag. Line baking trays with baking paper. Pipe 4cm rounds on the paper about 3cm apart.
Place in the oven, one tray at a time, for about 15 minutes to dry out the shells. Increase temperature to 180 degrees C and bake 10 more minutes or until just firm. Let cool for 1 hour before filling (meanwhile, bake the other trays).
Goats Cheese Filling:
Preheat oven to 190 degrees C.
Cut off the top of the garlic, exposing the tip of the cloves. Drizzle with olive oil then wrap in foil. Roast for 45 minutes or until very soft. Let cool, then squeeze out the cloves.
In a bowl beat together the goats cheese and roasted garlic until blended. Add the creme fraiche and beat until smooth. Season with salt and pepper.
Spoon a dollop of the filling on one macaron half then top with another. Repeat.