Preheat the oven to 165 ° C. Mix the ground almonds and icing sugar and put the mixture several times through a fine sieve. Mix this with the 3 egg whites and stir until you get a thick creme and paste in a bowl.
Boil the sugar and the water in a pan to 119 ° C with a thermometer that is accurate!
Meanwhile beat the other three proteins in the Kitchen Machine and turn it to position 3 and add the sugar syrup radiating to it. Beat this mixture for several minutes until it is cold at level 5.
Blend this mixture gently under the almond paste and sugar mix with a spoon until a soft yet solid mass becomes.
Divide this mass into seven equal parts and put each part following the dye with it:
Red: 3 drops red, Orange: 1 Red 2 drops yellow, Yellow: 3 drops of yellow, Green: 3 drops green

Fill a pippin bag with a non-serrated nozzle up to ½ cm with the batter. Spray the mixture into rounds on a baking sheet and slide do this for the 4 colors.
Let the macaroons to dry for 1 hour. There should be a dry film emerged on the macaroons.
Reduce temperature to 140 ° C and bake the macaroons for 10 minutes. Leave the oven a little bit open to let escape the moisture. This for provide cracks.

Soak the gelatin in a little bit water.
Cut the vanilla pod and scrape the vanilla seeds out of it.
Whip the cream with the sugar and vanilla seeds to yogurt thickness with the whisk at the maximum speed.
Replace  the beater in the kitchen machine and add the cottage cheese, and finally the gelatin that is dissolved in the 4 tablespoons hot water.
Put this mixture into a piping bag and let it set in the refrigerator at least 2 hours.
Cut the fruit into very small pieces.
Cut the tip of the piping bag and fill the macaroons with cream cheese filling and fresh fruit.

Bon appetite!